500 Cupcakes

A Quintet Book
Published by Sellers Publishing, Inc.

161 John Roberts Road, South Portland, Maine 04106
Visit our Web site: www.sellerspublishing.com
E-mail: rsp@rsvp.com
eISBN: 978-1-4162-0675-0
500 Cupcakes copyright © 2011 Quintet Publishing, Limited. All rights reserved under International and Pan-American
copyright Conventions. By Payment of the required fees, you have been granted the non-exclusive, non-transferable right
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of Sellers Publishing, Inc. e-books.
September 2011
This book was conceived, designed, and produced by

Quintet Publishing Limited
6 Blundell Street
London N7 9BH
United Kingdom
ORIGINAL EDITION:
Project Editor: Jenny Doubt
Associate Project Editor: Rebecca Warren
Editor: Marianne Canty
Art Director: Roland Codd
Photographer: Ian Garlick
Home Economist: Fergal Connolly
Publisher: Judith More
Creative Director: Richard Dewing
Managing Editor: Jane Laing
UPDATED EDITION:
Food Stylist: Lorna Brash
Photographer: Ian Garlick
Art Director: Michael Charles
Editorial Assistants: Carly Beckerman-Boys, Holly Willsher
Managing Editor: Donna Gregory
Publisher: James Tavendale
contents
introduction
classic cupcakes
fragrant & spiced cupcakes
chocolate cupcakes
decadent cupcakes
celebration cupcakes
cupcakes for kids
cupcakes for alternative diets
designer cupcakes
introduction
Whether it’s their individual size, their pretty frosting, or just their ability to bring back fond memories of
childhood, cupcakes really do have ultimate treat-appeal. Every generation seems to love them, and even the most
curmudgeonly among us will find it hard to fight off a smile when presented with a plateful of cupcakes.
Cupcakes come in many shapes and guises, but the one thing they all have in common is that they’re small,
individual-sized cakes baked in a mu n pan or cup-shaped molds, which are often lined with pleated foil or
paper baking cups. You can make cupcakes by baking almost any cake batter in a cup-shaped mold. Classic yellow
cake or pound cake mixtures are particularly popular, but gingerbread, carrot cakes, fruit cakes, yeasted cakes,
and brownies can all be transformed into cupcakes. They can be frosted, decorated, glazed, dusted, or left
unadorned — and whichever you choose, they’re sure to be delicious.
As well as making traditional baked cupcakes, you can steam some mixtures to make dense, moist desserts, like
bread pudding. You can make other cupcakes using the no-bake method, in which you spoon a mixture of melted
and dry ingredients into cupcake molds and chill or leave them to set. These unbaked cupcakes are usually served
unfrosted, or simply dusted with a little confectioners’ sugar or unsweetened cocoa powder.
types of cupcakes
Cupcakes go by many di erent names. Some describe speci c types of cakes, while others are more generic, but
whatever name they go by, cupcakes can be found worldwide. Even in Southeast Asia you’ll nd little cupcakes.
In the Philippines, mooncakes — rice cakes steamed in banana leaf cups — are a delicious treat.
Many great classic cupcakes can be served frosted — chocolate buttercream cupcakes are served with a generous
smear of rich chocolate frosting. Others, such as vanilla cupcakes are delicious without frosting. Madeleines are
classic French cupcakes that are also served plain. Baked in a shell-shaped mold, they are traditionally made with
a mixture of egg yolks beaten with sugar and lemon zest, then combined with our, hazelnut butter, and whisked
egg whites. You will find a modern recipe for madeleines.
Queen cakes are a traditional British cupcake made with a creamed butter mixture combination not unlike the
vanilla cupcake mixture, with currants, and lemon zest added. Traditionally, Queen cakes were baked in small,
fluted molds, but today they are usually baked in paper-lined or greased muffin pans.
frosting cupcakes
Although some cupcakes are served plain, it is the frosting that makes many cupcakes. Whether it’s a thick smear
of cream cheese frosting or an intricately decorated cake topped with fondant decorations, it’s the topping that
often causes the greatest delight, not just for the sweet, luscious avor it adds to a simple cake. Once frosted,
cupcakes are best eaten right away, and if you intend to store or freeze them, don’t frost them rst. Whether you
are a child or adult, beginner or advanced baker, once you get started on the recipes in this book, you’ll realize
just how fun baking and decorating cupcakes can be!
basic equipment
Most cupcakes are incredibly simple to make, and you’ll only need a few pieces of equipment.
scales, measuring cups & spoons

Accurate weighing scales and/or calibrated measuring cups, as well as proper measuring spoons, are essential for
successful baking. If the proportions of ingredients are incorrect, the cupcake may not rise and/or set properly.
mixing bowls and spoons

You will need a medium-sized bowl and wooden spoon for mixing most cupcake batters. Smaller-sized bowls are
useful for mixing small quantities. A large metal spoon is useful for folding ingredients into delicate whisked
mixtures. Unless otherwise stipulated, use a medium-sized bowl for the recipes in this book.
sieves
You will need a large sieve for sifting dry ingredients such as our and a small one for dusting icing sugar or cocoa
over baked cupcakes.
baking cups
Pleated paper or foil baking cups are available in many sizes, from tiny petit four cups for making mini cupcakes,
to giant baking cups for extra-large treats.
muffin pans
Mu n pans are the most user-friendly pans for making standard cupcakes. The standard mu n pan has 6 or 12
cup-shaped indentations. You can line them with paper baking cups, or simply grease them before lling them
with batter. The standard mu n cup is approximately 2 1/2 in. (6 cm.) in diameter. Mini and jumbo mu n
pans are a great way to vary shapes and sizes of your cupcakes. Mini mu n pans have 12 or 24 cup-shaped
indentations and are 2 in. (5 cm.) in diameter, whereas jumbo mu n pans have 6 cup-shaped indentations, with
each cup measuring 4 in. (10 cm.) in diameter.
other cupcake molds

You can bake cupcakes in other molded pans. Shell-shaped madeleine pans are widely available. You may also
nd other pans with decorative, ridged cups in a variety of sizes. Individual stainless steel molds or ceramic cups
can also be used to bake cupcakes.
timers
Perfect timing is essential for success, so always use a timer when baking. Accurate digital timers are inexpensive
and well worth the investment.
wire racks
Leave most cupcakes in the pan to cool for 5 minutes before transferring them to a wire rack to cool completely.
Wire racks come in a variety of shapes and sizes.
other equipment
Electric mixers can save time and are great for combining all-in-one cake mixtures. The mixer should be set on
medium speed unless otherwise indicated. A sharp, serrated knife with a pointed end can help slice the tops o
cupcakes or make a hollow in which to spoon filling.
basic ingredients
Most cupcake mixtures have four basic ingredients: fat, sugar, eggs, and our. Other ingredients, such as
chocolate, nuts, and dried fruit, are frequently added.
eggs
Eggs enrich cupcake mixtures and help to bind ingredients together. For the best results, use eggs at room
temperature. When whisking egg whites, be sure to use a clean, grease-free bowl. Eggs should always be lightly
beaten before adding to the recipe unless otherwise stated.
butter & other fats

Sweet (unsalted) butter is usually best for cupcake mixtures; it gives a wonderfully rich avor. For creamed
cupcake mixtures, use butter at room temperature; for cut-in mixtures, use cold, rm butter; and for melted
mixtures, dice the butter before gently warming it. Margarine, white cooking fats, and mild-tasting vegetable oils
sometimes replace butter and are a good choice for those with a dairy intolerance or allergy. Butter and cream
cheese should always be softened before adding to the recipe unless otherwise stated.
flour & flour alternatives

Most cupcake mixtures call for self-rising our or all-purpose our, with the addition of a leavening agent. Whole
wheat our is sometimes used, but it produces cupcakes with a heavier, denser texture. Non-wheat ours, often
combined with wheat our, may also be used. These include cornmeal, oatmeal, cornstarch, and rice our.
Ground nuts may be used in place of flour and are particularly good for gluten-free cupcakes.
sugar & other sweeteners

There are many di erent types of sugar, all of which add their own unique taste and texture to cupcake mixtures.
Re ned white sugars add sweetness, while brown sugars add avor and color as well. Brown sugar should always
be packed when being measured. The texture of the sugar will also a ect the cupcake. Granulated sugar is most
frequently used for cupcakes, but raw sugar, and moist sugars such as brown sugar, are also used. For a ner
texture, substitute granlulated sugar for super ne, or make your own by pulsing granulated sugar in a food
processor until very ne. confectioners’ sugar is generally used for dusting cupcakes and making frosting. Light
corn syrup, maple syrup, honey, and molasses can also be used in cupcakes, either in place of, or alongside, sugar.
They give a distinctive taste and texture, and are a frequent addition to melted cake mixtures.
other ingredients & flavorings

Dried fruits, nuts, and seeds are a popular addition to cupcake mixtures. Dried fruits add natural sweetness, so
you may be able to use less sugar than in a plain cupcake mixture. Di erent dried fruits are often interchangeable
in recipes.
Fresh fruit such as mashed bananas, apples, pineapples, and berries may also be folded into cupcake batters.
Frozen fruit may be substituted for fresh in the recipes in this book. Thoroughly thaw and drain before adding to
the recipe. Chocolate may be used to avor or bind cake mixtures or to decorate baked cupcakes. For the recipes
in this book, you’ll need unsweetened cocoa powder, chocolate chips or chunks, and di erent varieties of baking
chocolate in your pantry. Vanilla- avored pudding or pie lling may be substituted for custard. Always assume
that herbs used in the recipes are dried, unless fresh is speci ed. Other ingredients and avorings include
marshmallows, spices, cheese, vanilla, co ee, citrus zest, almond extract, orange ower water and rosewater, and
liqueurs.
making cupcakes
There are four main types of cupcake mixtures. The order in which ingredients are added and the way they are
combined — for example, beaten or folded in — will affect the final texture of the cupcakes.
preparing the pan

When the recipe calls for the pan to be greased, you may use any fat you choose. Smear a little butter, margarine,
or olive oil on a paper towel and wipe each cup thoroughly. Low-calorie sprays can also be used for this purpose.
Fill any empty cups in the pan with water.
creamed mixtures
For creamed mixtures, you begin by creaming the sugar and fat together to make a light, u y mixture before
beating in eggs. Self-rising our (or all-purpose our and a leavening agent such as baking powder) is then folded
in, along with any other flavoring ingredients.
The mixture should then be poured into baking cups and baked immediately. Moisture and heat cause tiny
bubbles of carbon dioxide to be released, producing cupcakes with a light and fluffy texture.
Sometimes baking powder may be replaced with baking soda plus an acidic ingredient, such as vinegar, cider, or
buttermilk. These substitutes all work effectively to help the cupcake rise while it is baking.
all-in-one mixtures
This technique is literally “all in one”: Put all the ingredients in a bowl and beat them until smooth. Then fold in
additional ingredients such as dried fruit and pour the batter into the pan(s) for baking.
whisked mixtures
The classic cupcake mixture is whisked. Begin by whisking eggs and sugar. Then fold in the our and other dry
ingredients. The air bubbles expand in the heat, causing the cupcake to rise and giving it a spongy texture.
general baking tips

When adding batter to a pan, you may either spoon or pour the batter into the cups. Each cup should be two-
thirds full unless otherwise stated. When baking, the pans should be placed in the center of the oven. As oven
temperatures vary by model, test cupcakes for doneness a few minutes before the end of the baking time. If a
skewer inserted into the center of the cupcake comes out clean, it is done. If your cupcakes are brown on top but
not cooked through, try lowering your oven temperature.
storing
Cupcakes made with a high proportion of fat can be stored in an airtight container for several days. Low-fat
cupcakes are usually best eaten on the day of making. For the best results, store cakes unfrosted, and frost on the
day of serving. Cupcakes can also be frozen, unfrosted, in an airtight container for up to 3 months.
decorating cupcakes
Cupcakes are the treats that you can really go to town on when it comes to decoration. A simple spoonful of
frosting with a cherry on top or a drizzle of melted chocolate is just the start. Supermarkets and specialty cooking
stores sell a host of ingredients and equipment to help you — from food coloring and ready-made frostings to
edible sugared owers and brightly colored candy. Here are a few ideas that will help you transform the simplest
cupcakes into a stunning dessert.
getting started
If you’re going for simply frosted cupcakes — perhaps with a dollop of frosting and a big colored candy or whole
nut on top — leave the cupcake as it is, with its domed top. However, if you want to go for a more intricately
decorated cupcake — perhaps with a patterned frosting on top, or lots of candies — slice o the top of the cake
to give you a flat surface. Always wait for cupcakes to cool before frosting them.
decorating cupcakes before baking

Unbaked cupcakes can be sprinkled with coarse sugar; whole, chopped, or aked nuts or dried fruit; or a piece of
fresh fruit such as a slice of apple or peach. Don’t top them with anything too heavy or it may sink into the
batter during baking.
fondant frosting
Perfect for rolling out and draping over cupcakes, this rm frosting can also be colored and made into shapes to
decorate cakes. You can make it yourself, but it’s much easier to buy ready-to-roll fondant frosting and color it
yourself. Simply add a few drops of food coloring and then thoroughly knead the fondant. Repeat until the desired
color is achieved.
colored candy & cake decorations

Candy and colored sprinkles are easy ways to decorate cupcakes. Alternately, look in specialty cooking stores for
sugar owers, pastel-colored almonds, and other edible decorations. First top the cupcakes with frosting or
melted chocolate, then allow it to set slightly before pressing on the decorations. If you prefer a cupcake without
too much frosting, use only a small blob to attach individual candies or decorations — they’ll look just as good but
won’t be nearly so sweet.
fresh fruit
Summer berries look delightful (and taste delectable) on top of frosted cupcakes. They’re particularly good on
cakes topped with buttercream or cream cheese frosting. Or even simpler, just spoon a big dollop of heavy cream
on top of each cupcake and top with a
few fresh raspberries or strawberries.
simple fillings
The simplest lling is avored heavy cream. Try sweetening heavy cream with a little confectioners’ sugar and
adding a few drops of vanilla or peppermint extract, rosewater, or citrus zest. Honey and maple syrup make good
flavorings, as do liqueurs such as Cointreau.
moldable chocolate
Form ru es, roses, tiny fruits and vegetables, and many other shapes with this sweet, malleable mixture. If you
like, tint and avor the chocolate after adding the corn syrup. To work with this chocolate, generously dust a at
surface, your hands, and any utensils with confectioners’ sugar. To make moldable white chocolate: In a double
boiler, melt 1 lb. white chocolate. Stir in 1/2 cup corn syrup until the mixture becomes smooth and glossy. Add a
little more corn syrup if the chocolate is still grainy. Cover and refrigerate until ready to use. Makes 2 1/2 cups.
To make moldable dark chocolate, prepare the basic recipe, substituting semisweet chocolate for white and
adding 1/4 cup additional light corn syrup.
serving ideas & cupcake gifts
Cupcakes are often associated with children, but o er a plate of cupcakes to grown adults and you’re sure to see
their faces light up. Whether it’s a rack of warm, wholesome little treats or a glittering cake stand piled high with
pretty, pastel-colored confections, cupcakes are always a hit and seem to appeal to every generation.
cakes on the move

Baked in their own wrappers, these lovely cakes aren’t just for eating at home. An individual, portion-sized cake
is great for eating on the move — whether it’s a treat to go in a lunchbox, an energy-boosting snack to take on a
long walk, or an easy dessert to serve at a picnic.
dashing desserts
There’s something wonderfully informal yet utterly appealing about cupcakes that makes them a great alternative
to dessert after a special meal. Who’s got time to make a dessert after an appetizer and main course — and who’s
really got room to fit one in? Why not bring out a plate of sophisticated cupcakes with coffee instead? You’re sure
to get just as much praise as you would for a dessert that takes hours to make.
celebrating with cupcakes

Big celebration cakes are a thing of the past. What everyone wants now is a towering pile of cupcakes. For
birthdays, pile up cupcakes on a plate and stick them with birthday candles and baby indoor sparklers to really
get the celebrations going. This alternative to the traditional cake is particularly good for kids’ parties, where little
children can struggle with a big slice of cake — or for adult parties where everyone is trying to watch their
waistline!
Huge, tiered wedding cakes are o the agenda for those in the know. For a real impact at your wedding, go for
pretty white wedding cupcakes piled high on a cake stand or arranged in tiers. It makes serving so much easier —
and guests will love them.
special gifts
Cupcakes make great gifts, and you’re sure to put a smile on the face of the recipient. They’re usually best packed
in a single layer, with a little tissue paper tucked around them to make sure they don’t shift as you transport
them. Pretty boxes with clear plastic lids are a good choice, particularly for cupcakes with decorative frosting.
They’re available from stationery and department stores, so look around and see what you can nd. Flat baskets
make another pretty way to deliver your cupcakes. Arrive at a brunch party with a basket full of cupcakes and
your host — and the other guests — will love you for them!
Cupcakes with a rm frosting (such as fondant or royal frosting) can look pretty wrapped up individually in clear
cellophane. Cut out a large square of cellophane, place a cupcake in the center, then pull up the edges around the
cake and tie with ribbon. These individually wrapped cakes make great going-home presents after a kids’ party or
festive wedding favors. You can also decorate the foil or paper baking cups that contain the cupcakes. Try tying
ribbon around each baking cup, or cut out a round of pretty fabric, place the cupcake in the center, and tie up
firmly with coordinating ribbon.
classic cupcakes
These cupcakes have delighted generations.

From the classic combination of apple and cinnamon to the irresistibly rich pairing of rum and raisin, all the best-loved
recipes are here.
spanish orange syrup cupcakes

see variations
Make these sticky cupcakes ahead of time to let the syrup soak through.
for the cupcakes
2 medium, seedless sweet oranges, peeled and roughly chopped
1/2 cup (1 stick) sweet butter
1 cup granulated sugar
2 large eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup cake flour
1/2 tsp. baking powder
1/4 tsp. salt
for the syrup

1 peeled orange rind, from cupcake recipe
1/2 cup granulated sugar
1 cup water
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in a mu n pan. In a
saucepan, cover the oranges with 1 cup water. Simmer until tender, about 15 minutes.
Cool. Drain the oranges and purée in a food processor. In a bowl, beat the butter and
sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the
ingredients, along with the orange purée, until well combined. Spoon the mixture into
the cups. Bake for 22 to 25 minutes or until a cake tester inserted in the center comes
out clean. Remove pan from the oven and cool.
To make the syrup, thinly slice the orange rind, removing the pith. Cut the orange rind
into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the
sugar. Add the orange strips and boil uncovered for 5 minutes, or until tender. With a
toothpick, prick 5 holes in each cupcake and pour the warm syrup over them. Then
remove the cupcakes and cool on a rack. Store in an airtight container for up to 2 days.
Makes 1 dozen
vanilla cupcakes
see variations
The grand dame of cupcakes. If you can get vanilla sugar, use half regular and half
vanilla sugar. This will really enhance the vanilla flavor.
1 cup (2 sticks) sweet butter, softened
2 cups cake flour
2 tsp. baking powder
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans.
Place all the ingredients in a medium bowl and beat with an electric mixer until smooth
and pale, about 2 to 3 minutes.
Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in
the center comes out clean.
Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and
cool on a rack.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
gingerbread pots
see variations
You could make these dense, sticky gingerbread cupcakes in terra cotta pots to give
them a rustic charm. The sharp lemon drizzle helps to cut the sweetness of the
gingerbread.
for the gingerbread
1 cup cake flour
1 cup white whole wheat flour
1 tbsp. baking powder
4 tsp. ground ginger
1 tsp. cinnamon
1 cup packed unrefined brown sugar
2 large eggs
1/2 cup honey
1/2 cup butter, melted
3/4 cup milk
2 tbsp. roughly chopped candied ginger
for the drizzle

1 cup confectioners’ sugar
5 tbsp. lemon juice
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in a mu n pan or line
12 small terra cotta pots with baking parchment. Sift the ours, baking powder, ginger,
and cinnamon into a large bowl. In a medium bowl combine the remaining ingredients
and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir into the dry
ingredients. Spoon the batter into the cups.
Bake for 20 minutes or until a cake tester inserted in the center comes out clean.
Remove pan or pots from the oven and cool for 10 minutes. Then remove cupcakes and
cool on a rack. To make the drizzle, sift the confectioners’ sugar into a bowl and slowly
add the lemon juice, stirring until just combined. Drizzle over the tops of the cupcakes.
Store in an airtight container for up to 3 days.
Makes 1 dozen
lemon butterfly cupcakes

see variations
You’ll love these delicate little numbers, which can be served with tea or as a dessert.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. vanilla extract
for the frosting

2 cups confectioners’ sugar, sifted
1 tbsp. lemon zest
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in mu n pans. Combine
all ingredients for the cupcakes in a large bowl and beat with an electric mixer until
smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups.
Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove
the cupcakes and cool on a rack. Prepare the frosting by beating the butter,
confectioners’ sugar, vanilla, and lemon zest until smooth. Cut a slice from the top of
each cake and cut it into two. Pipe the frosting onto the attened top of each cupcake.
Then place the half-circles of cake at an angle on each side of the frosting.
Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
rum & raisin cupcakes

see variations
Use dark rum in this recipe to give these cupcakes a warm Caribbean feel.
for the cupcakes
1/2 cup (3 1/2 oz.) raisins
3 tbsp. dark rum
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the syrup

5 tbsp. dark rum
2 tbsp. unpacked light brown sugar
Soak the raisins in the rum for 2 to 3 hours or overnight to soften them. Drain. Preheat
the oven to 350˚F (175˚C). Place 18 paper baking cups in mu n pans. Combine all the
cupcake ingredients in a large bowl and beat with an electric mixer until smooth and
pale, about 2 to 3 minutes. Stir in the raisins. Spoon the batter into the cups. Bake for 20
minutes.
While the cupcakes are in the oven, combine the syrup ingredients in a pan. Over low
heat, dissolve the sugar in the rum. Simmer for 5 minutes, then remove from the heat.
Remove pans from the oven. With a toothpick, prick 5 holes in each cupcake and pour
the warm syrup over them. Then remove the cupcakes and cool on a rack.
Makes 1 1/2 dozen
mini raspberry & coconut cupcakes

see variations
The inspiration for these cupcakes came from the classic English Bakewell tart.
3 tbsp. ground almonds
1/2 cup (2 1/2 oz.) flaked coconut
1 1/2 cups confectioners’ sugar, sifted
1 1/2 cups all-purpose flour
1/2 cup (1 stick) sweet butter, melted
5 egg whites
1 cup fresh or thawed, frozen raspberries
2 tbsp. shredded coconut
Preheat the oven to 375˚F (190˚C). Place 24 mini ceramic baking cups on a cookie sheet.
In a large bowl, combine the ground almonds, coconut, confectioners’ sugar, our, and
baking powder. Stir in the butter, followed by the egg whites.
Spoon the mixture into the cups. Drop a raspberry and some of the shredded coconut on
top of each cupcake. Bake for 12 to 15 minutes or until lightly browned. Remove the
cups from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a
rack.
Store in an airtight container for up to 2 days, or freeze in sealed containers for up to 3

months.
Makes 2 dozen
carrot & walnut cupcakes

see variations
Carrot cake somehow doesn’t seem to be as naughty as other cakes!

for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. allspice
1 cup (3 1/2 oz.) chopped walnuts
1 cup freshly shredded carrots
2 tbsp. golden raisins
for the frosting

1 cup cream cheese, softened
1 tbsp. lemon juice
3 tbsp. chopped walnuts
Preheat the oven to 350˚F (175˚C). Place 18 baking cups in mu n pans. Combine the
butter, sugar, our, baking powder, salt, eggs, and buttermilk in a large bowl and beat
with an electric mixer until smooth, about 2 to 3 minutes. Stir in the rest of the
ingredients. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the
oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the
frosting, slowly beat the cream cheese and confectioners’ sugar in a large bowl with an
electric mixer until creamy and soft. Add the lemon juice and vanilla and beat briskly
until well combined. Spread the frosting liberally onto the cooled cupcakes and garnish
with the chopped walnuts.
Store unfrosted for up to 3 days in an airtight container, or freeze for up to 3 months.
Makes 1 1/2 dozen
very cherry cupcakes

see variations
Maraschino cherries give these cupcakes a wonderful rich flavor.

for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
2 tbsp. kirsch
for the frosting

1 cup (2 sticks) sweet butter
Pinch of salt
Red food coloring
18 bottled morello or maraschino cherries with stems
Combine all the cupcake ingredients in a large bowl and beat with an electric mixer
until smooth, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 to 22
minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes
and cool on a rack. To make the frosting, beat the confectioners’ sugar, butter, and salt
in a medium bowl with an electric mixer until smooth. Add a few drops of the food
coloring and beat until well combined and pink. Spread the frosting onto the cooled
cupcakes and garnish with a cherry.
Makes 1 1/2 dozen
classic chocolate buttercream cupcakes
see variations
The semisweet chocolate in this recipe gives the frosting a wonderful glossy sheen.
for the cupcakes
1 1/2 cups cake flour
1 1/2 tsp. baking powder
4 tbsp. Dutch-process cocoa powder
4 large eggs
1/2 cup buttermilk
for the frosting

1 1/2 cups (10 1/2 oz.) chopped semisweet chocolate
2 tbsp. heavy cream
1/2 cup (1 stick) sweet butter, softened
all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth,
about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 to 22 minutes or until
a cake tester inserted in the center comes out clean. Remove pans from the oven and
cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the frosting, put
the chocolate, cream, and butter in a pan over low heat. Stir gently until combined.
Remove from the heat and stir in the confectioners’ sugar until the mixture is smooth.
Swirl onto the cupcakes.
Store unfrosted in an airtight container for up to 2 days.
Makes 1 1/2 dozen
applesauce & cinnamon cupcakes

see variations
Cinnamon brings a delicate sweetness to this cupcake recipe and complements the
applesauce marvelously.
1/2 cup plus 1 tbsp. granulated sugar
1 cup cake flour
1/2 tsp. salt
2 large eggs
1/4 cup buttermilk
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1/2 cup (3 1/2 oz.) chopped pecans
1/2 cup (3 1/2 oz.) golden raisins
1 small red eating apple, thinly sliced
2 tbsp. granulated sugar
Preheat the oven to 350˚F (175˚C). Grease a 12-cup mu n pan. Place the butter, sugar,
our, baking powder, salt, eggs, and buttermilk in a bowl and beat with an electric
mixer until smooth and pale, about 2 to 3 minutes. Stir in the applesauce, cinnamon,
pecans, and raisins.
Spoon the batter into the cups. Lay the apple slices on top and sprinkle with a little
sugar.
Bake for 25 to 27 minutes. Remove pan from the oven and cool for 5 minutes. Then
remove the cupcakes and cool on a rack. Serve warm.
Makes 1 dozen
peanut butter cupcakes

see variations
The texture of crunchy peanut butter in this recipe is excellent, though creamier varieties
also work.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 cup crunchy peanut butter
for the frosting

1/2 cup crunchy peanut butter
2 tbsp. milk
the butter, sugar, our, baking powder, salt, eggs, and buttermilk in a large bowl and
beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the peanut butter
until well combined. Spoon the batter into the cups. Bake for 20 to 22 minutes. Remove
pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a
rack.
To make the frosting, combine the peanut butter, butter, and vanilla in a medium bowl.
Using an electric mixer, beat until light and u y, about 1 to 2 minutes. Add the
confectioners’ sugar along with the milk, and beat until well combined. Swirl the
frosting onto the cooled cupcakes. Store unfrosted in an airtight container for up to 3
days, or freeze for up to 3 months.
Makes 1 1/2 dozen
poppy seed cupcakes with lemon drizzle

see variations
The poppy seeds give these cupcakes a wonderful crunch!

for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tbsp. poppy seeds
1 tbsp. grated lemon zest
for the drizzle

4 tbsp. lemon juice
2 tbsp. poppy seeds
the butter, sugar, our, baking powder, salt, eggs, and buttermilk in a large bowl and
beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the vanilla, poppy
seeds, and lemon zest until well combined. Spoon the batter into the cups. Bake for 20
to 22 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the
cupcakes and cool on a rack. To make the drizzle, sift the confectioners’ sugar into a
bowl and stir in the lemon juice until it resembles the consistency of heavy cream. Stir in
the poppy seeds and drizzle over the cupcakes.
Makes 1 1/2 dozen
madeleines
see variations
These light, shell-shaped cupcakes hail from the town of Commercy in the Lorraine
region of France.
for the madeleines
4 large eggs
1 cup all-purpose flour
1 tbsp. grated lemon zest
1/2 cup (1 stick) sweet butter, melted and cooled
for the drizzle

4 tbsp. lemon juice
1 tbsp. grated orange zest
Preheat the oven to 350˚F (175˚C). Grease a pan for 18 small madeleines. In a medium
bowl, beat the eggs and sugar until pale and thick. Sift the our and baking powder into
a separate medium bowl. Slowly add the our to the egg mixture. Stir in the lemon zest,
and pour in the melted butter. Refrigerate for 20 minutes. Spoon the batter into the pan,
lling each mold about two-thirds full. Bake for 20 minutes. Remove pan from the oven
and cool for 10 minutes. Then remove the madeleines and cool on a rack.
To make the drizzle, sift the confectioners’ sugar into a bowl and stir in the lemon juice
until it resembles the consistency of heavy cream. Stir in the orange zest and drizzle
over the madeleines, before dusting with confectioners’ sugar. Store in an airtight
container up to 2 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
banana cupcakes
see variations
The subtle flavor of banana perfectly complements the cream cheese frosting.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1/4 tsp. nutmeg
1 cup (about 2 large) mashed ripe bananas
for the frosting

1 cup cream cheese
1 tbsp. lemon juice
1 banana, thinly sliced
the butter, sugar, our, baking powder, salt, eggs, buttermilk, and nutmeg in a large
bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the
mashed bananas until well combined. Spoon the batter into the cups. Bake for 20 to 22
and cool on a rack.
To make the frosting, slowly beat the cream cheese in a large bowl with an electric
mixer until it is soft and smooth. Add the confectioners’ sugar, lemon juice, and vanilla.
Beat briskly until smooth and well combined. Swirl the frosting onto the cooled
cupcakes. Decorate each cupcake with a banana slice. Store unfrosted in an airtight
container for up to 3 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
variations
spanish orange syrup cupcakes

see base recipe
blood orange syrup cupcakes

Prepare the basic cupcake recipe, substituting blood oranges for the sweet oranges.
orange & lemon syrup cupcakes

Prepare the basic cupcake recipe, adding 2 tablespoons lemon juice to the orange purée.
For the syrup, zest 1 medium lemon and add with the orange zest to the water and sugar
syrup.
grapefruit & orange syrup cupcakes

Prepare the basic cupcake recipe. Add 2 tablespoons grapefruit juice to the orange
purée. For the syrup, zest half a medium grapefruit and add it with the orange zest to
the water and sugar syrup.
key lime syrup cupcakes

Prepare the basic cupcake recipe, substituting 6 small Key limes or 4 Persian limes for
the sweet oranges, and use lime rind to make the syrup.
mandarin oranges & almond syrup cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (4 oz.) puréed mandarin oranges
for the oranges in the cupcakes and prepared almond syrup for the orange syrup.
variations
vanilla cupcakes
see base recipe
saffron cupcakes
Prepare the basic cupcake recipe. Add a pinch of sa ron to 2 tablespoons boiling water.
Infuse for 5 minutes. After creaming the cupcake ingredients, stir in saffron and water.
almond cupcakes
Prepare the basic cupcake recipe, adding 3 tablespoons ground almonds to the mixture
and substituting 1 teaspoon almond extract for the vanilla extract.
vanilla & raisin cupcakes
Prepare the basic cupcake recipe. After creaming the cupcake ingredients, stir in 1/2
cup (3 1/2 oz.) golden raisins.
coffeetime cupcakes
Prepare the basic cupcake recipe, substituting coffee extract for vanilla.
variations
gingerbread pots
see base recipe
fruity pots
Fold 1/2 cup (3 1/2 oz.) mixed chopped dried apricots, raisins, and golden raisins into
the egg mixture before stirring into the dry ingredients.
rhubarb ginger pots

Add 1/2 cup (3 1/2 oz.) cooked sweetened rhubarb to the egg mixture before stirring in
the dry ingredients.
banana ginger pots

Add 1 mashed banana to the egg mixture before stirring in the dry ingredients.
apple ginger pots

Add 1 grated Golden Delicious apple to the egg mixture before stirring in the dry
ingredients.
gingerbread pots with ginger honey drizzle
Prepare the basic cupcake recipe, substituting 1/2 cup (6 oz.) honey and 1 tablespoon
freshly grated ginger for the drizzle. Simmer the honey and ginger together in a
saucepan for 5 minutes, let cool, then drizzle over the cupcakes.
variations
lemon butterfly cupcakes

see base recipe
orange & lemon butterfly cupcakes

Prepare the basic cupcake recipe. Add 1 1/2 tablespoons grated orange zest to the
frosting mixture.
red currant butterfly cupcakes

Prepare the basic cupcake recipe. Lightly crush 1/3 cup (2 1/2 oz.) fresh or thawed
frozen red currants with a fork and add to the frosting mixture.
hazelnut & raisin butterfly cupcakes

Prepare the basic cupcake recipe. Stir 3 tablespoons roughly chopped toasted hazelnuts
and 2 tablespoons golden raisins into the creamed frosting mixture.
blueberry & lemon butterfly cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) dried blueberries.
variations
rum & raisin cupcakes

see base recipe
orange liqueur & candied peel cupcakes

Prepare the basic cupcake recipe, substituting orange liqueur for the rum and 1/2 cup (3
1/2 oz.) chopped candied peel for the raisins.
vodka, chili & chocolate chip cupcakes

Prepare the basic cupcake recipe. Substitute vodka for the rum. Add 1 tablespoon seeded
and nely chopped chilies and 1/2 cup (3 1/2 oz.) semisweet chocolate chips in place of
the raisins.
malibu & pineapple cupcakes

Prepare the basic cupcake recipe, substituting Malibu for the rum and 1/2 cup (3 1/2
oz.) finely chopped dried pineapple for the raisins.
golden sherry cupcakes

Prepare the basic cupcake recipe, substituting sherry for the rum and 1/2 cup (2 1/2 oz.)
golden raisins for the raisins.
variations
mini raspberry & coconut cupcakes

see base recipe
mini blueberry & coconut cupcakes

Prepare the basic cupcake recipe, substituting blueberries for the raspberries and adding
1 tablespoon finely grated lime zest.
mini blackberry & coconut cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (2 1/2 oz.) blackberries for the
raspberries.
mini lime, mango & coconut cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) nely chopped fresh or
frozen mango and 1 tablespoon finely grated lime zest for the raspberries.
mini pistachio & apricot cupcakes

Prepare the basic cupcake recipe, substituting ground pistachios for the almond meal
and chopped, canned apricots for the raspberries.
variations
carrot & walnut cupcakes

see base recipe
coffee & walnut-frosted carrot cupcakes

Prepare the basic cupcake recipe. Add 1 teaspoon hot co ee, 1 teaspoon instant co ee
granules, and 1 teaspoon co ee liqueur to the frosting mixture. Swirl the co ee frosting
on top of the cupcakes, and garnish with chopped walnuts.
orange cream cheese-frosted carrot cupcakes

Prepare the basic cupcake recipe. To make the frosting, substitute 1 tablespoon orange
juice for the lemon juice. Swirl the frosting and garnish with chopped walnuts and nely
grated lemon zest.
mascarpone-frosted carrot cupcakes

Prepare the basic cupcake recipe. To make the frosting, substitute 1 cup (8 oz.)
mascarpone for the cream cheese.
zucchini, yellow squash & carrot cupcakes

Prepare the basic cupcake recipe, using 1/3 cup (2 oz.) each of shredded carrots, grated
zucchini, and grated yellow squash in place of carrots.
variations
very cherry cupcakes

see base recipe
chocolate chip & cherry-frosted cupcakes

Prepare the basic cupcake recipe. Stir 1/2 cup (3 1/2 oz.) semisweet chocolate chips into
the frosting mixture after adding the food coloring.
almond & cherry-frosted cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons ground almonds to the batter
mixture. Sprinkle 2 tablespoons of toasted almonds on top of the frosting, and garnish
each with a cherry.
crispy meringue & cherry-frosted cupcakes

Prepare the basic cupcake recipe. Place 4 small meringue shells in a plastic food storage
bag and lightly crush them with a rolling pin. Gently stir into the frosting mixture after
adding the food coloring. Swirl onto the cupcakes.
cherry, cherry cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (2 1/2 oz.) dried cherries to the batter.
variations
classic chocolate buttercream cupcakes

see base recipe
white & semisweet chocolate buttercream cupcakes

Prepare the basic cupcake recipe, stirring 3 tablespoons mixed semisweet chocolate
chips and white chocolate chips into the creamed batter.
macadamia nut-frosted buttercream cupcakes

Prepare the basic cupcake recipe. Lightly toast 1/2 cup (3 1/2 oz.) macadamia nuts and
chop finely. Stir the macadamia nuts into the frosting mixture after adding the sugar.
orange & semisweet chocolate buttercream cupcakes

Prepare the basic cupcake recipe, substituting 1 tablespoon orange zest for the vanilla
extract.
mocha buttercream cupcakes
Prepare the basic cupcake recipe. For the frosting, substitute 1 tablespoon freshly
brewed dark coffee for 1 tablespoon of cream.
sour cream chocolate cupcakes

Prepare the basic cupcake recipe, substituting sour cream for the buttermilk in the
cupcakes.
variations
applesauce & cinnamon cupcakes

see base recipe
applesauce & pear cupcakes

Prepare the basic cupcake recipe. Substitute 1 ripe and rm, medium pear for the apple.
Lay slices on top of each cupcake and sprinkle with sugar.
applesauce & warm caramel cupcakes

Prepare the basic cupcake recipe. To make a caramel topping, place 2 cups (6 oz.)
caramels in a medium pan with 3 tablespoons evaporated milk. Heat gently, stirring
until all the caramels have melted. Prick the top of the cupcakes with a toothpick and
spoon the melted caramel over the cooled cakes. Then lay slices of apple on top of each
cupcake.
applesauce & brandy drizzle cupcakes

Prepare the basic cupcake recipe. To make the drizzle, combine 4 tablespoons apple
brandy with 3 tablespoons sugar in a medium pan. Simmer gently for 5 minutes, then
spoon over the cupcakes. Then lay slices of apple on top of each cupcake.
variations
peanut butter cupcakes

see base recipe
peanut butter & jam cupcakes

Prepare the basic cupcake recipe. When the cupcakes have cooled, use a sharp knife to
slice o the tops. Using a teaspoon, hollow out a small hole in the top of each cupcake.
Spoon 1/2 teaspoon strawberry or raspberry jam into the small hole. Place the top back
on the cupcake and frost.
chocolate peanut butter cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) semisweet chocolate chips to
the batter.
peanut butter cupcakes with fudge frosting

Prepare the basic cupcake recipe. For the frosting, substitute smooth peanut butter for
the crunchy. Add 2 tablespoons Dutch-process cocoa powder to the frosting mixture after
adding the milk.
peanut butter bar cupcakes

Spoon 1/2 teaspoon chopped peanut candy bar into the small hole. Place the top back
on the cupcake and frost.
variations
poppy seed cupcakes with lemon drizzle

see base recipe
poppy seed cupcakes with orange & lemon drizzle

Prepare the basic cupcake recipe using 1/2 tablespoon orange zest and 1/2 tablespoon
lemon zest. To make the drizzle, use 2 tablespoons lemon juice and 2 tablespoons
orange juice.
poppy seed & blueberry cupcakes with lime drizzle

Prepare the basic cupcake recipe. After creaming the batter, stir in 1/2 cup (2 oz.)
blueberries, and substitute 1 tablespoon finely grated lime zest for the lemon zest.
poppy seed & cranberry cupcakes with lemon drizzle

Prepare the basic cupcake recipe. After creaming the batter, stir in 1/2 cup (3 1/2 oz.)
dried chopped cranberries.
almond poppy seed cupcakes with almond drizzle

Prepare the basic cupcake recipe, substituting 1 teaspoon almond extract for the lemon
zest. For the drizzle, substitute 1 teaspoon almond extract plus 3 tablespoons milk in
place of the lemon juice.
variations
madeleines
see base recipe
cassis-drizzled madeleines
Prepare the basic recipe. For the drizzle, substitute 4 tablespoons cassis liqueur for the
lemon juice, and proceed as in base recipe.
chocolate madeleines
Prepare the basic recipe. Substitute 2 tablespoons Dutch-process cocoa powder for 2
tablespoons of the flour.
vanilla madeleines
Prepare the basic recipe. Add 1 teaspoon vanilla extract to the eggs and sugar before
creaming the batter. For the drizzle, mix 1 cup (4 1/2 oz.) confectioners’ sugar, 4
tablespoons milk, 1/2 teaspoon vanilla extract until it resembles the consistency of
heavy cream. Proceed as in base recipe.
orange madeleines
Prepare the basic cupcake recipe, substituting orange zest for lemon.
variations
banana cupcakes
see base recipe
chocolate chip & banana cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) semisweet chocolate chips
along with the mashed bananas.
cinnamon & oat-topped banana cupcakes

Prepare the basic cupcake recipe, omitting the frosting. Place 3 tablespoons granulated
sugar, 1 teaspoon cinnamon, 2 tablespoons softened sweet butter, 4 tablespoons rolled
oats, and 1 tablespoon our in a medium bowl. Mix until well combined. Sprinkle a
little over the cupcakes before baking them.
walnut & cinnamon-frosted banana cupcakes

Prepare the basic cupcake recipe. Add 3 tablespoons chopped walnuts and 1 teaspoon
cinnamon to the frosting after creaming it.
blueberry & banana cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 oz.) dried blueberries along with the
mashed bananas.
fragrant & spiced cupcakes
Exotic and unexpected avors make these cupcakes a culinary adventure. Unusual pairings — pistachio and rosewater, g
and vanilla, cardamom and orange — abound.
carnation cupcakes
see variations
Cooking with owers goes back centuries. You can nd old recipes for ower water,
jellies, jams, and yes, cupcakes!
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

1 3/4 cups confectioners’ sugar
2 tbsp. lemon juice
3 dozen red, pink, or striped carnations
all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth
and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes.
Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool
on a rack.
To make the frosting, sift the confectioners’ sugar into a medium bowl. Slowly add the
lemon juice, stirring until the frosting holds its shape. Spread the frosting onto the
cooled cupcakes. Snip the heels o the carnation owers and place a ower in the
center of each cupcake.
Store unfrosted in an airtight container for up to 3 days, or freeze in an airtight

container for up to 3 months.
Makes 1 1/2 dozen
chai cupcakes
see variations
Chai is a spiced Indian tea made with frothy warm milk — almost like an Indian
cappuccino! This cupcake captures its light, spicy flavor.
for the cupcakes
2 cups cake flour
1/2 tsp. salt
1 tbsp. chai tea powder
1/4 cup (1/2 stick) sweet butter, softened
3/4 cup packed light brown sugar
2 large egg whites
2/3 cup buttermilk
for the frosting

1 tbsp. lemon juice
Preheat the oven to 350˚F (175˚C). Place 12 baking cups in a mu n pan. In a medium
bowl, mix the our, baking powder, salt, and chai powder. In a separate bowl, beat the
butter and sugar until smooth. Add the egg whites slowly, beating well. Slowly add the
our mixture, and nally the buttermilk. Mix until combined. Spoon the batter into the
cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then
remove the cupcakes and cool on a rack. To make the frosting, mix the cream cheese
and confectioners’ sugar together in a medium bowl and beat until soft and light. Add
the lemon and vanilla, and beat until smooth. Spoon the frosting over the cupcakes.
Makes 1 dozen
fennel cupcakes
see variations
Lightly crushed fennel seeds give this cupcake a sweet licorice avor. In India, fennel
seeds are chewed after meals to refresh the breath.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. finely crushed fennel seeds
for the frosting

1 tbsp. licorice-flavored liqueur
1 tsp. lightly crushed fennel seeds
all the cupcake ingredients in a medium bowl and beat with an electric mixer until
smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20
and cool on a rack.
To make the frosting, combine the cream cheese and confectioners’ sugar, and beat
briskly until soft and creamy. Add the liqueur and vanilla, and stir well. Swirl onto the
top of the cupcakes, and decorate with the fennel seeds.
Store unfrosted for up to 3 days in an airtight container, or freeze for 3 months.
Makes 1 1/2 dozen
rhubarb & ginger cupcakes

see variations
The combination of rhubarb and ginger is magni cent. It is believed that rhubarb
originated in China, where it was used for its medicinal properties.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. vanilla
1 cup cooked rhubarb
for the frosting

1 tbsp. lime juice
1/2 tsp. ground ginger
1 1/2 tbsp. roughly chopped candied ginger
all the cupcake ingredients, except the rhubarb, in a medium bowl and beat with an
electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the
cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then
remove the cupcakes and cool on a rack. Hollow out a small hole in each cake and ll
with 1 teaspoon rhubarb.
For the frosting, combine the cream cheese and confectioners’ sugar, and beat briskly
until soft and creamy. Add the lime juice, ground ginger, and candied ginger and mix
well. Spoon onto the cupcakes. Store unfrosted in an airtight container for up to 3 days,
or freeze for up to 3 months.
Makes 1 1/2 dozen
lavender & honey cupcakes

see variations
The marriage of lavender and honey is truly wonderful. If you can nd lavender honey,
it will enhance the flavor even more.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

1/3 cup honey
Blue food coloring
2 tbsp. dried lavender flowers
Preheat the oven to 400˚F (200˚C). Place 18 baking cups in mu n pans. Combine all the
cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and
pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove
pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a
rack.
For the frosting, beat the cream cheese and confectioners’ sugar in a medium bowl with
an electric mixer, until light and creamy. Beat in the honey and a few drops of the food
coloring. Stir in half of the lavender owers. Spread the frosting onto the cupcakes and
sprinkle with the reserved lavender flowers.
Store without frosting in an airtight container for up to 3 days, or freeze for up to 3

months.
Makes 1 1/2 dozen

hummingbird cupcakes with marmalade frosting
see variations
The hummingbird cake is a classic recipe from the American South.

for the cupcakes
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup vegetable oil
2 large eggs
1/2 cup (2 medium) mashed bananas
1 1/2 tbsp. grated orange zest
1/2 cup shredded carrot
1/2 cup crushed pineapple, drained
1/2 cup flaked coconut
for the frosting
2 tbsp. freshly squeezed orange juice
2 tbsp. orange marmalade
Preheat the oven to 350˚F (175˚C). Place 12 baking cups in a mu n pan. In a medium
bowl, sift the our, baking powder, cinnamon, and salt. In a large bowl, cream the
sugar and oil with an electric mixer until light and u y. Beat in the eggs slowly, then
stir in the dry ingredients in 3 batches. Add the rest of the ingredients, and stir until
combined. Spoon the batter into the cups. Bake for 25 minutes. Remove pan from the
oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the
frosting, beat the butter in a medium bowl. Add the sugar and orange juice, and beat
smooth. Add marmalade or save for garnish. Spread or dollop frosting onto cupcakes
and garnish with marmalade if desired. Store unfrosted in an airtight container for up to
3 days, or freeze for up to 3 months.
Makes 1 dozen
pistachio & rosewater cupcakes

see variations
Rosewater is a delicate, sweet avoring made by steeping rose petals in water, oil, or
alcohol. Try to use unsalted pistachios in this recipe.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. rosewater
for the frosting

1 cup cream cheese
2 tbsp. rosewater
3 tbsp. chopped pistachios
and cool on a rack.
For the frosting, combine the cream cheese and confectioners’ sugar, and beat with an
electric mixer until soft and creamy. Add the rosewater and stir well. Add pistachios, or
save them for garnish. Swirl frosting onto the top of the cupcakes and garnish with
pistachios if desired. Store without frosting for up to 3 days in an airtight container, or
freeze for up to 3 months.
Makes 1 1/2 dozen
orange & armagnac cupcakes

see variations
For adults only! These cupcakes would be ideal on a cold winter night.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/4 cup buttermilk
2 tbsp. Armagnac
for the frosting

1 tsp. orange extract
minutes. Remove pans from the oven and cool for 5 minutes.
With a skewer or toothpick, poke holes in the tops of the cupcakes, then drizzle lightly
with Armagnac. Then remove the cupcakes and cool on a rack. To make the frosting,
beat the cream cheese in a bowl with an electric mixer until light and u y. Beat in the
confectioners’ sugar for 1 to 2 minutes, then beat in the orange extract and zest until
smooth and light. Spread the frosting on the cupcakes. Store unfrosted for up to 2 days
in an airtight container, or freeze for up to 3 months.
Makes 1 1/2 dozen
spiced sour cream cupcakes

see variations
The hearty flavor of these cupcakes is perfect for tailgating parties and fall picnics.
for the cupcakes
2 tsp. cinnamon
1 tsp. allspice
1/4 tsp. nutmeg
2 large eggs
3/4 cup sour cream
1 cup packed light brown sugar
3 tbsp. chopped pecans
for the frosting

2 tbsp. orange juice
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in mu n pans. Sift the
dry ingredients into a medium bowl and put aside. In a large bowl, beat the eggs and
sour cream with an electric mixer. Add the sugar and mix well. Then add the dry
ingredients in 3 batches, and mix until smooth. Stir in the raisins and pecans. Spoon the
batter into the cups.
Bake for 20 minutes until rm. Remove pans from the oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream
cheese and butter together with an electric mixer, until light and u y. Add the
confectioners’ sugar and beat until creamy. Beat in the orange zest and the juice. Spread
the frosting on the cupcakes.
Makes 1 1/2 dozen
cardamom & orange cupcakes

see variations
Cardamom has a pungent aroma and is often used in Indian cooking to flavor curries.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. ground cardamom
for the frosting

1/4 cup sour cream
36 cardamom pods (for decoration only)
smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake in the oven
for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the
cupcakes and cool on a rack.
To make the frosting, beat the confectioners’ sugar, butter, sour cream, orange zest, and
orange extract with an electric mixer until smooth. Spread the frosting on the cupcakes
and top each with 2 cardamom pods. Store unfrosted for up to 2 days in an airtight
container, or freeze for up to 3 months.
Makes 1 1/2 dozen

variations
carnation cupcakes
see base recipe
frosted flower cupcakes

Prepare the basic cupcake recipe. To prepare the frosted owers, put an egg white in a
small bowl and some granulated sugar in another small bowl. Take a selection of ower
petals (roses and pansies work well) and brush with egg white on both sides. Dust the
petals with the sugar, place on a tray, and leave in a cool dry place to dry and sti en.
Lay on top of the frosted cupcakes.
rose cupcakes
Prepare the basic cupcake recipe. Substitute 2 dozen rose petals for the carnations.
citrus cream carnation cupcakes

Prepare the basic cupcake recipe. To make a citrus cream frosting, combine 1/2 cup (4
oz.) cream cheese with 2 teaspoons orange and lemon zest in a small bowl. Stir in 3
tablespoons confectioners’ sugar, spread onto the cupcakes, and garnish with the
carnations.
jordan almond cupcakes

Prepare the basic cupcake recipe, substituting almond extract for vanilla. Substitute
pastel coated Jordan almonds for the carnations.
variations
chai cupcakes
see base recipe
chocolate chip & chai cupcakes

Prepare the basic cupcake recipe, stirring in 1/2 cup (3 1/2 oz.) semisweet chocolate
chips after adding the buttermilk.
cinnamon & orange chai cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons cinnamon to the dry ingredients.
Add 1 tablespoon grated orange zest along with the buttermilk.
white chocolate & vanilla chai cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) white chocolate chips and 1
teaspoon vanilla extract after adding the buttermilk.
chai cupcakes with lemon drizzle

Prepare the basic cupcake recipe. Omit the cream cheese and whisk the confectioners’
sugar, lemon juice, and vanilla together and drizzle over the cupcakes.
malted milk cupcakes

Prepare the basic cupcake recipe, substituting malted milk powder for the chai. For the
frosting, substitute 2 tablespoons chocolate syrup for the lemon juice and decorate the
cupcakes with chocolate-covered malted milk balls.
variations
fennel cupcakes
see base recipe
fennel & orange cupcakes

Prepare the basic cupcake recipe. Add 1 tablespoon nely grated orange zest to the
cupcake mixture. For the frosting, substitute 1 teaspoon orange extract for the vanilla.
fennel & almond cupcakes

Prepare the basic cupcake recipe, adding 4 tablespoons chopped blanched almonds after
mixing the cupcake batter.
fennel & pink pepper cupcakes

Prepare the basic cupcake recipe. For the frosting, omit the vanilla extract and instead
add 1 teaspoon finely crushed pink peppercorns.
cardamom cupcakes
Prepare the basic cupcake recipe, substituting crushed cardamom seeds for the fennel
and orange-flavored liqueur for the licorice-flavored liqueur.
poppy seed & amaretto cupcakes

Prepare the basic cupcake recipe, substituting poppy seeds for the fennel and almond-
flavored liqueur for the licorice-flavored liqueur.
variations
rhubarb & ginger cupcakes

see base recipe
rhubarb, cinnamon & ginger cupcakes

Prepare the basic cupcake recipe. Add 2 teaspoons cinnamon to the cupcake mixture
before stirring the batter.
rhubarb, custard & ginger cupcakes

Prepare the basic cupcake recipe. Slice the cupcakes horizontally and spread 1
tablespoon custard (or prepared vanilla pudding) onto the base. Pop the top back on
and smother with the ginger frosting.
golden raisin, rhubarb & ginger cupcakes

Prepare the basic cupcake recipe. After mixing the batter, add 1/4 cup (2 oz.) golden
raisins.
lemony rhubarb cupcakes

Prepare the basic cupcake recipe, substituting lemon zest for the vanilla extract. In the
frosting, substitute lemon juice for lime juice and omit the ground and candied ginger.
orange rhubarb cupcakes

Prepare the basic cupcake recipe, substituting orange zest for the vanilla extract. In the
frosting, substitute orange juice for lime juice and nely chopped candied orange peel
for the ground and candied ginger.
variations
lavender & honey cupcakes

see base recipe
dark chocolate & lavender cupcakes

Prepare the basic cupcake recipe. After mixing the batter, fold in 1/2 cup (3 1/2 oz.)
dark chocolate chips.
lavender blueberry cupcakes

Prepare the basic cupcake recipe, substituting lemon zest for vanilla and adding 1 cup
dried blueberries to the cupcake batter after creaming. For the frosting, substitute 2
tablespoons lemon juice for the honey and 1 cup (4 oz.) fresh blueberries for the
lavender flowers.
lavender & orange flower cream cupcakes

Prepare the basic cupcake recipe. To make the frosting, combine 3 tablespoons orange
ower water with the cream cheese and confectioners’ sugar. Add the honey. Beat well
and stir in the lavender flowers.
lemon lavender cupcakes

Prepare the basic cupcake recipe, substituting lemon zest for the vanilla extract. To
make the frosting, add 1 teaspoon lemon zest to the cream cheese and confectioners’
sugar. Add the honey. Beat well and stir in the lavender flowers.
variations
hummingbird cupcakes with marmalade frosting

see base recipe
macadamia hummingbird cupcakes with marmalade frosting

Prepare the basic cupcake recipe adding 1/2 cup (3 1/2 oz.) chopped macadamia nuts
after mixing in the eggs.
hummingbird cupcakes with figs

Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) chopped dried gs for the
pineapple.
hummingird cupcakes with lemon frosting

Prepare the basic cupcake recipe. To make the frosting, substitute 2 tablespoons lemon
juice for the orange juice, and 2 tablespoons lemon curd for the marmalade.
hummingbird cupcakes with pineapple frosting

Prepare the basic cupcake recipe. To make the frosting, substitute 2 tablespoons lemon
juice for the orange juice, and 1/4 cup (1 1/2 oz.) crushed pineapple for the marmalade.
black walnut hummingbird cupcakes with marmalade frosting

Prepare the basic cupcake, adding 1/2 cup (2 oz.) nely ground black walnuts to the
batter after creaming.
variations
pistachio & rosewater cupcakes

see base recipe
pomegranate & rosewater cupcakes

Prepare the basic cupcake recipe. For the frosting, add 3 tablespoons pomegranate seeds
after combining the cream cheese and confectioners’ sugar.
walnut & rosewater cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons chopped
walnuts for the pistachios.
almond & rosewater cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons toasted
almonds for the pistachios.
pistachio & orange flower water cupcakes

Prepare the basic cupcake recipe, substituting orange ower water for the rosewater.
For the frosting, substitute 1 tablespoon orange flower water for the rosewater.
pistachio & amaretto cupcakes

Prepare the basic cupcake recipe, substituting 1 tablespoon Amaretto for the 1 teaspoon
rosewater.
variations
orange & armagnac cupcakes

see base recipe
orange, chocolate chip & armagnac cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) semisweet chocolate chips
after combining the rest of the cupcake ingredients.
almond & amaretto cupcakes

Prepare the basic cupcake recipe, substituting 2 tablespoons Amaretto for the Armagnac.
Add 3 tablespoons ground almonds to the cupcake mixture along with the other
ingredients. For the frosting, add 2 tablespoons chopped almonds, and omit the orange
juice and zest.
hazelnut & kahlua cupcakes

Prepare the basic cupcake recipe, substituting 2 tablespoons Kahlua for the Armagnac.
Add 3 tablespoons nely chopped hazelnuts to the cupcake mixture along with the other
ingredients. For the frosting, add 2 tablespoons chopped hazelnuts, and omit the orange
juice and zest.
orange, prune & armagnac cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 oz.) chopped, pitted prunes after
combining the rest of the cupcake ingredients.
variations
spiced sour cream cupcakes

see base recipe
ginger-frosted spiced sour cream cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons chopped
candied ginger for the orange zest and orange juice.
coffee-frosted spiced sour cream cupcakes

Prepare the basic cupcake recipe, but omit the frosting. For the frosting, mix 2
tablespoons strong co ee and 2 tablespoons malted milk powder until dissolved. Whisk
1 1/2 cups (10 oz.) confectioners’ sugar into the coffee mixture until dissolved.
maple & walnut-frosted spiced sour cream cupcakes

Prepare the basic cupcake recipe. To make the frosting, add 1/2 teaspoon maple-
avored extract to the creamed confectioners’ sugar, butter, and cream cheese. Omit the
orange juice and zest. Smear the frosting onto the cupcakes and top with 1/2 cup (3 1/2
oz.) chopped walnuts.
applesauce spiced cupcakes

Prepare the basic cupcake recipe, substituting applesauce for the sour cream.
variations
cardamom & orange cupcakes

see base recipe
coffee & cardamom-frosted cupcakes

Prepare the basic cupcake recipe. For the frosting, omit the orange zest and extract. Add
2 tablespoons instant co ee granules to 1 teaspoon hot co ee. Stir to dissolve. Stir in 1
tablespoon Kahlua. Set aside to cool. Stir the cooled co ee mixture into the creamed
confectioners’ sugar, butter, and sour cream.
cardamom, custard & orange cupcakes

Prepare the basic cupcake recipe. Slice the cupcakes horizontally and spread 1
tablespoon custard (or prepared vanilla pudding) onto the base. Pop the top back on
and smother with the orange frosting.
cardamom & lemongrass cupcakes

Prepare the basic cupcake recipe. For the frosting, add 1 tablespoon nely chopped
lemongrass after creaming the other ingredients.
cardamom, ice cream & orange cupcakes

Prepare the basic cupcake recipe. Slice the cupcakes horizontally and place a small
scoop of cinnamon ice cream onto the base. Pop the top back on and drizzle with warm
caramel ice cream topping.
chocolate cupcakes
Minted chocolate cupcakes, chocolate chip and raisin brioches, white chocolate and strawberry cupcakes — the cupcakes
in this chapter will satisfy your chocolate craving in an instant!
chocolate mud cupcakes

see variations
These cupcakes are so simple to make, you won’t hesitate to make another batch!
1 cup (7 oz.) semisweet chocolate chips
1 1/4 cups (2 1/2 sticks) sweet butter
5 large eggs
3/4 cup cake flour
3/4 tsp. baking powder
1/2 tsp. salt
2 tbsp. Dutch-process cocoa powder, for dusting
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in a muffin pan.
In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the
chocolate and butter together, stirring well. Leave to cool a little.
Beat the eggs and sugar in a large bowl until pale and thick. Fold the our, baking
powder, and salt into the egg mixture and then stir in the melted chocolate and butter
until well blended.
Spoon the mixture into the cups and bake for 20 minutes. The cupcakes will be soft and
gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes.
Then remove the cupcakes from pan. Serve swiftly, dusted with cocoa powder.
Store in the refrigerator in an airtight container for up to 3 days.
Makes 1 dozen
chocolate ice cream cupcakes

see variations
It’s best to move these cupcakes from freezer to refrigerator 30 minutes before serving.
for the cupcakes
1 tsp. salt
4 large eggs
for the filling and glaze

1 cup chocolate ice cream
1/2 cup (3 1/2 oz.) semisweet chocolate chips
1/3 cup heavy cream
smooth and creamy, about 2 to 3 minutes.
Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and
cool for 5 minutes. Then remove the cupcakes and cool on a rack. When cool, slice the
cupcakes horizontally and spread a little softened ice cream on the bottom slice. Place
the top back on the cupcake and freeze. Prepare the glaze by melting the chocolate in a
double boiler, or a medium bowl over a pan of simmering water, stirring until
completely melted. Remove from the heat. Add the cream and stir until well combined.
Cool slightly and spoon over the cupcakes. Return to the freezer to set.
Freeze in an airtight container for up to 3 months.
Makes 1 1/2 dozen
white chocolate & strawberry cupcakes

see variations
Simple yet sophisticated — and perfect for a summer picnic!

for the cupcakes
2 cups cake flour
1/2 tsp. salt
4 large eggs
1 tsp. strawberry extract
1/2 cup (3 1/2 oz.) white chocolate chips
for the frosting

3 tbsp. sweet butter, softened
3 tbsp. chopped fresh strawberries
the butter, sugar, our, baking powder, salt, eggs, and strawberry extract in a medium
bowl. Beat with an electric mixer until light and creamy, about 2 to 3 minutes. Stir in
the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans
from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To
make the frosting, beat the cream cheese, confectioners’ sugar, vanilla, and butter until
smooth and creamy. Stir in the chopped strawberries. Spread frosting on top of the
cupcakes.
Makes 1 1/2 dozen
chocolate & chili cupcakes

see variations
The Spanish conquistadors brought chocolate back from Mexico, a fact that inspired this
delicious combination of semisweet chocolate and tingling chili.
for the cupcakes
1/2 tsp. salt
4 large eggs
2 tsp. chipotle chili powder
for the frosting

1/2 cup Dutch-process cocoa powder
3 tbsp. Tia Maria
all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an
electric mixer until smooth, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the
batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5
minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, blend all the ingredients together in a food processor. Spread the
frosting on the cooled cupcakes.
Makes 1 1/2 dozen
white chocolate & macadamia nut cupcakes

see variations
Technically, white chocolate is not a chocolate, but it tastes just as decadent!

for the cupcakes
2 cups cake flour
1/2 tsp. salt
4 large eggs
1/2 cup (3 1/2 oz.) white chocolate chips
for the frosting

1 cup (7 oz.) white chocolate chips
5 tbsp. milk
3 tbsp. chopped, toasted macadamia nuts
all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an
electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the chocolate chips.
cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting,
melt the chocolate and milk in a double boiler, stirring frequently. Remove from the
heat and beat in the confectioners’ sugar until smooth. Spread over the cupcakes and
sprinkle with the nuts.
Makes 1 1/2 dozen
chocolate fudge-frosted cupcakes

see variations
This fudge frosting is bound to bring even the mildest chocaholics to their knees!
for the cupcakes
2 cups cake flour
1/2 tsp. salt
4 large eggs
for the frosting

3 1/2 oz. semisweet chocolate, roughly chopped
2 tbsp. milk
1/4 cup (1/2 stick) sweet butter
3/4 cup confectioners’ sugar, sifted
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups into mu n pans.
Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer
until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20
minutes. Remove the pans from the oven and cool for 5 minutes. Remove the cupcakes
and cool on the rack.
To make the frosting, gently heat the chocolate, milk, and butter in a small, heavy
saucepan, stirring until melted. Remove from the heat and beat in the confectioners’
sugar. Swirl the frosting onto the cooled cupcakes.
Makes 1 1/2 dozen
devil’s food cupcakes
see variations
These cupcakes are incredibly rich and moist delights!

for the cupcakes
2 cups cake flour
1/2 tsp. salt
1 cup packed light brown sugar
2 large eggs, separated
3 1/2 oz. semisweet chocolate, melted
1/2 cup milk
for the frosting

1 tbsp. milk
3 1/2 oz. semisweet chocolate, melted
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups into mu n pans. Sift the
our, baking powder, and salt and set aside. In a medium bowl, cream the sugar and
butter. Add the egg yolks and beat well. Add the melted chocolate and vanilla, mixing
well. Add the our and milk alternately, beating well with each addition. Beat the egg
whites in a medium bowl until soft peaks form, and gently fold them into the batter.
cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting,
cream the butter in a medium bowl. Beat in the milk until smooth. Stir in the chocolate
and vanilla. Beat in the confectioners’ sugar until thick and creamy. Spread over the
cupcakes.
Makes 1 1/2 dozen
chocolate & cherry cupcakes
see variations
The classic German dessert “Black Forest Cake” was the inspiration for this cupcake.
for the cupcakes
1/2 tsp. salt
4 large eggs
1/2 cup pitted and chopped sweet cherries
2 tbsp. kirsch (or other cherry-flavored liqueur)
for the topping

3/4 cup heavy cream
3 tbsp. confectioners’ sugar, sifted
12 whole sweet cherries
3 1/2 oz. semisweet chocolate bar
Preheat the oven to 325˚F (160˚C). Place 18 paper baking cups in mu n pans. In a
medium bowl, sift together the our, cocoa, salt and baking powder. Set aside. Cream
the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating
well with each addition. Add the our mixture and the cherries, and stir until well
combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the
oven and cool for 5 minutes. Pour a little kirsch over each cupcake. Remove the
cupcakes from the pans and cool on a rack.
For the topping, whip the cream and confectioners’ sugar together until slightly sti .
Using a vegetable peeler, shave curls of chocolate from the bar. Garnish the cupcakes
with a dollop of cream. Place a cherry in the center and chocolate around it. Store
unfrosted in an airtight container for up to 3 days.
Makes 1 1/2 dozen
mint chocolate cupcakes

see variations
Mint is a versatile herb that complements both sweet and savory dishes.
for the cupcakes
1/2 tsp. salt
4 large eggs
1 tsp. mint extract
for the frosting

1 tsp. mint extract
Green food coloring
Preheat the oven to 325˚F (160˚C). Place 18 paper baking cups into mu n pans. In a
medium bowl, sift together the our, cocoa, baking powder, and salt. Set aside. Beat the
sugar and butter together in a large bowl until smooth. Add the eggs one at a time,
beating well after each addition. Add the our mixture gradually, stirring until well
combined. Stir in the mint extract and chocolate chips. Spoon the mixture into the cups.
Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Then
remove the cupcakes and cool on a rack. To make the frosting, beat the butter and
confectioners’ sugar in a small bowl until smooth and creamy. Stir in the mint extract
and just enough food coloring to turn the frosting a mint green. Frost the cupcakes and
decorate with chocolate chips.
Makes 1 1/2 dozen
chocolate chip & raisin brioches

see variations
You’ll nd yourself drawn to the breakfast table by the aroma of these sweet breads, a
perfect accompaniment to steaming hot coffee.
1/2 tbsp. active dry yeast
1/2 cup warm water
1 tsp. sugar
4 large eggs
Pinch of salt
1 beaten egg
Combine the yeast, water, and the teaspoon of sugar in a large bowl. Stir well and leave
in a warm place for 10 minutes. Stir in 1/2 cup of the our until the mixture becomes a
smooth paste. Beat the eggs and add them to the yeast mixture. Add the sugar and salt.
Stir in the remaining our, and mix until the dough is soft and slightly sticky. Leave in a
warm place, covered with plastic wrap, for 45 minutes or until doubled in bulk. Preheat
the oven to 400˚F (200˚C). Grease 12 mini brioche or mu n molds. Beat the butter,
raisins, and chocolate chips into the dough. Fill the molds halfway. Leave in a warm
place to rise for about 20 minutes, until the dough has risen to ll about two-thirds of
each mold.
Brush each brioche with a little of the beaten egg and bake for 20 minutes. Cool in the
molds for 5 minutes, remove, and cool on a rack.
Makes 1 dozen
chocolate hazelnut cupcakes

see variations
A timeless combination … with very little flour in the mix!

4 large eggs, separated
2 tbsp. all-purpose flour
1/2 cup (1 1/2 oz.) chopped, toasted hazelnuts
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in a mu n pan. Melt the
butter and chocolate in a double boiler, or medium bowl over a pan of simmering water,
stirring until completely melted. Cool slightly.
Beat the sugar and egg yolks in a medium bowl until thick and creamy. Stir the butter
and chocolate, flour, and hazelnuts into the egg mixture.
In a medium bowl, beat the egg whites to soft peaks, and gently fold into the chocolate
mixture. Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the
oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Store refrigerated in an airtight container for up to 2 days, or freeze for up to 3 months.
Makes 1 dozen
chocolate orange cupcakes
see variations
Orange extract helps sweeten the bitterness of the chocolate.

for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
for the glaze

1/3 cup heavy cream
Combine all the cupcake ingredients, except the chocolate chips, in a large bowl and
beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the
chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from
the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the chocolate glaze, melt the chocolate in a double boiler or medium bowl over a
pan of simmering water, stirring until completely melted. Add the cream and orange
extract, and stir until well combined. Cool slightly and pour over the cupcakes.
Refrigerate until set.
Store unglazed in an airtight container for up to 2 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
chocolate brownie cupcakes

see variations
Try these warm from the oven, topped with a generous spoonful of vanilla- avored
whipped cream.
for the cupcakes
2 large eggs
1 1/2 cups granulated sugar
for the topping
1 cup heavy cream
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in a mu n pan. Melt the
chocolate and butter in a double boiler or medium bowl set over a pan of simmering
water, stirring until melted. Set aside to cool. In a medium bowl, beat the eggs, sugar,
and vanilla until pale and thick. Fold in the chocolate and then the our, mixing until
well combined.
Spoon batter into the cups. Bake for 25 minutes.
Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool
on a rack. For the topping, beat the cream in a medium bowl until semi-sti . Fold in the
vanilla and confectioners’ sugar. Place a dollop or two on each brownie.
Makes 1 dozen
variations
chocolate mud cupcakes

see base recipe
raspberry mud cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) lightly crushed raspberries
to the mixture after adding the melted chocolate.
white chocolate mud cupcakes

Prepare the basic cupcake recipe. Substitute 1 1/2 cups (10 1/2 oz.) white chocolate
chips for the semisweet chocolate chips.
macadamia mud cupcakes

Prepare the basic cupcake recipe. Toast and chop 1/2 cup (3 1/2 oz.) macadamia nuts,
and stir them in after adding the melted chocolate.
mocha mud cupcakes

Prepare the basic cupcake recipe. Stir in 2 teaspoons instant espresso powder to the
mixture after adding the melted chocolate.
chocolate truffle mud cupcakes

Prepare the basic cupcake recipe, substituting nely chopped chocolate tru es for the
chocolate chips.
variations
chocolate ice cream cupcakes

see base recipe
vanilla ice cream cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (3 oz.) vanilla ice cream for the
chocolate ice cream.
chocolate chip & mint ice cream cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (3 oz.) mint chocolate chip ice
cream for the chocolate ice cream.
coffee ice cream cupcakes
Prepare the basic cupcake recipe, substituting 1 cup (3 oz.) co ee ice cream for the
chocolate ice cream.
variations
white chocolate & strawberry cupcakes

see base recipe
chocolate, strawberry & black pepper cupcakes

Prepare the basic cupcake recipe, but replace the white chocolate chips with semisweet
chocolate chips. Stir in 1 teaspoon freshly ground black pepper.
balsamic vinegar & strawberry cupcakes

Prepare the basic cupcake recipe, substituting 2 teaspoons sweet balsamic vinegar for
the vanilla extract. Omit the white chocolate chips.
lemony white chocolate & strawberry cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon grated lemon zest to the batter.
variations
chocolate & chili cupcakes
see base recipe
white chocolate & chili cupcakes

Prepare the basic cupcake recipe, substituting white chocolate chips for the semisweet
chocolate chips.
vodka-frosted chocolate & chili cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons vodka for the
Tia Maria.
orange liqueur-frosted chocolate & chili cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons Grand
Marnier or another orange liqueur for the Tia Maria.
mexican chocolate & chili cupcakes

Prepare the basic cupcake recipe, substituting nely chopped Mexican chocolate for the
semisweet chocolate chips.
variations
white chocolate & macadamia nut cupcakes

see base recipe
white chocolate, apricot & macadamia nut cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) nely chopped dried
apricots for half the white chocolate chips.
white chocolate & almond cupcakes
Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) chopped blanched
almonds for half the white chocolate chips. For the frosting, substitute 3 tablespoons
toasted almonds for the macadamia nuts.
white chocolate, cranberry & macadamia nut cupcakes

Prepare the basic cupcake recipe, using only 1/4 cup (2 oz.) white chocolate chips and
adding 1/2 cup (3 1/2 oz.) dried cranberries and 1 tablespoon orange zest.
variations
chocolate fudge-frosted cupcakes

see base recipe
candy fudge-frosted cupcakes

Prepare the basic cupcake recipe. For the frosting, add 1/2 cup (3 1/2 oz.) lightly
crushed chocolate candies to the mixture after creaming the other ingredients.
white chocolate fudge-frosted cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (3 1/2 oz.) white
chocolate for the semisweet chocolate, and add 1 teaspoon vanilla extract.
fudge-frosted raisin cupcakes

Prepare the basic cupcake recipe, and add 1/2 cup (3 1/2 oz.) golden raisins to the
mixture after creaming the batter.
truffle-frosted cupcakes
Prepare the basic cupcake recipe. For the frosting, substitute chopped chocolate tru es
for the semisweet chocolate.
variations
devil’s food cupcakes
see base recipe
coffee-frosted devil’s food cupcakes

Prepare the basic cupcake recipe. For the frosting, mix 1 teaspoon hot co ee with 2
tablespoons co ee granules and stir until dissolved. Leave to cool. Stir the cooled co ee
into the chocolate frosting.
white chocolate-frosted devil’s food cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (3 1/2 oz.) melted
white chocolate for the semisweet chocolate.
hazelnut & chocolate-frosted devil’s food cupcakes

Prepare the basic cupcake recipe. For the frosting, add 1/2 cup (3 1/2 oz.) chopped
toasted hazelnuts after combining the other ingredients.
sour cream devil’s food cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (4 oz.) sour cream for 1 stick of
the butter.
red devil cupcakes

Prepare the basic cupcake recipe, adding 1 tablespoon red food coloring to the batter.
variations
chocolate & cherry cupcakes

see base recipe
slivered almond & cherry cupcakes

Prepare the basic cupcake recipe, folding 3 tablespoons toasted slivered almonds to the
cream after it has been whipped.
choc & prune cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped prunes for
the cherries. For the frosting, substitute 3 tablespoons chopped prunes for the whole
cherries.
choc & blueberry cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) crushed blueberries for
the cherries. For the frosting, substitute 3 tablespoons blueberries for the cherries.
choc & coffee cupcakes

Prepare the basic cupcake recipe, substituting Kahlua for kirsch. For the frosting,
substitute 1 cup (6 oz.) chocolate-covered espresso beans for the sweet cherries.
variations
mint chocolate cupcakes

see base recipe
raisin & mint chocolate cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) golden raisins along with
the chocolate chips.
orange & mint chocolate cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) orange chocolate
chunks for the semisweet chocolate chips.
peppermint chocolate cupcakes

Prepare the basic cupcake recipe, substituting peppermint extract for mint extract. In
the frosting, omit the food coloring, substitute peppermint extract for mint extract, and
use peppermint candies in place of semisweet chocolate chips.
chocolate mint geranium cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (3 tbsp.) fresh
chocolate mint geranium leaves for chocolate chips on top of the cupcakes.
variations
chocolate chip & raisin brioches

see base recipe
saffron, chocolate chip, & raisin brioches
Prepare the basic brioche recipe, adding a pinch of saffron to the dry ingredients.
white chocolate & macadamia nut brioches

Prepare the basic brioche recipe, substituting 1/2 cup (3 1/2 oz.) white chocolate chips
and 1/2 cup (3 1/2 oz.) chopped macadamia nuts for the chocolate chips and raisins.
chocolate & cinnamon brioches

Prepare the basic brioche recipe, adding 2 teaspoons cinnamon to the flour.
chocolate & dried cherry brioches

Prepare the basic brioche recipe, substituting dried cherries for raisins.
chocolate chip & banana brioches

Prepare the basic brioche recipe, substituting 1/2 cup mashed banana (about 1 banana)
for raisins.
variations
chocolate hazelnut cupcakes

see base recipe
chocolate hazelnut & cranberry cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped dried cranberries to the
egg mixture.
chocolate hazelnut & orange cupcakes

Prepare the basic cupcake recipe, adding 2 tablespoons nely grated orange zest to the
egg mixture.
chocolate macadamia nut cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) toasted and chopped
macadamia nuts for the hazelnuts.
chocolate pecan cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) toasted and chopped
pecans for the hazelnuts.
chocolate almond cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon almond extract and substituting
1/2 cup (3 1/2 oz.) toasted flaked almonds for the hazelnuts.
variations
chocolate orange cupcakes

see base recipe
chocolate orange marshmallow-centered cupcakes

Bake and cool the cupcakes. Slice the top o each cupcake and hollow out a small hole.
Push 1 mini marshmallow into the hole. Place the “lid” back on and frost with the
chocolate glaze.
chocolate orange & vanilla custard cupcakes

Pipe 1 teaspoon vanilla pie lling into the hole. Replace the “lid” and frost with the
chocolate glaze.
white chocolate & vanilla cupcakes

Prepare the basic cupcake recipe, substituting white chocolate chips for the semisweet
chocolate chips and vanilla extract for the orange extract. Omit the orange zest. Use
white chocolate chips for the glaze instead of semisweet chocolate.
chocolate candied orange-centered cupcakes

Push 1 small piece candied orange slice into the hole. Place the “lid” back on and frost
with the chocolate glaze.
variations
chocolate brownie cupcakes

see base recipe
pecan brownie cupcakes

Prepare the basic cupcake recipe. Stir 1/2 cup (3 1/2 oz.) chopped pecans into the
mixture with the chocolate chips.
dalmatian brownie cupcakes

Prepare the basic cupcake recipe, substituting white chocolate chips for half the quantity
of semisweet chocolate chips.
chocolate fudge-frosted brownie cupcakes

Prepare the basic cupcake recipe, and omit the topping. To make the frosting, combine
1/2 cup (3 1/2 oz.) semisweet chocolate, 2 tablespoons milk, and 4 tablespoons sweet
butter in a medium saucepan and stir until the chocolate has melted. Cool slightly and
add 3 tablespoons confectioners’ sugar. Mix until smooth.
chocolate brownie cupcake sundae

Prepare the basic cupcake recipe. To serve, place a cupcake on each plate. Top with a
scoop of ice cream, a drizzle of hot fudge or caramel sauce, and a dollop of the vanilla
cream topping.
decadent cupcakes
The recipes in this chapter will leave no doubt in your mind that the cupcake is most de nitely a grown-up treat. From
baked cheesecakes to brioche bread pudding to Florentine cupcakes, this chapter provides luxurious desserts in
individual-size portions!
florentine cupcakes
see variations
Savor la dolce vita when you bite into these Italian-inspired cupcakes.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the topping

3 tbsp. slivered almonds
3 tbsp. Corn Flakes
1/2 cup (3 1/2 oz.) roughly chopped candied cherries
5 tbsp. condensed milk
2 oz. semisweet chocolate, melted
2 oz. white chocolate, melted
on a rack.
For the orentine topping, combine all the ingredients except the chocolate in a small
bowl. Spoon small teaspoons of the mixture onto silicone-lined cookie sheets. Bake for 5
minutes, until golden. Remove from the oven and cool for 1 minute. Remove the
orentines from the sheet and crumble. Scatter over the cooled cupcakes and drizzle
with the chocolate.
Makes 1 1/2 dozen
strawberries & cream cupcakes

see variations
This recipe is great for lazy summer days when plump, sweet, and juicy strawberries are
at the height of their season.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the topping

1 cup heavy cream
4 cups sliced small strawberries
4 tbsp. strawberry jelly
1 tbsp. water
and cool on a rack.
For the topping, beat the cream, confectioners’ sugar, and vanilla in a small bowl until
soft peaks form. Spoon onto the cupcakes and arrange the strawberries on top. In a
small saucepan heat the jelly and water until melted. Brush the mixture on top of the
strawberries. Chill until ready to serve.
Store, without topping, in an airtight container in the refrigerator for up to 2 days.
Makes 1 1/2 dozen
baked cheesecakes
see variations
These mouthwatering little cupcakes make stunning individual desserts. Make them
ahead of time and all you’ll have to do is pop them on a plate when your guests are
ready.
1 cup (4 1/2 oz.) graham cracker crumbs
5 tbsp. sweet butter, melted
2 cups ricotta cheese
2 cups cream cheese, softened
3 large eggs
1 1/2 cups fresh blueberries
Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of
the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.
In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and
confectioners’ sugar, blending until smooth. Slowly add the eggs, blending well. Spoon
the mixture into the cups.
Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Then remove the
cupcakes and cool on a rack. Chill until time to serve. Serve topped with blueberries.
Store covered for up to 2 days in the refrigerator.
Makes 1 dozen
kahlua & orange cupcakes

see variations
The combination of Kahlua and orange is wonderful. It makes a delightful drink, and a
scrumptious cupcake, too!
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

1/4 cup sour cream
2 tbsp. Kahlua
and cool on a rack.
To make the frosting, beat the confectioners’ sugar and butter in a small bowl until soft
and creamy. Beat in the sour cream, Kahlua, and orange zest. Swirl onto the cooled
cupcakes.
Makes 1 1/2 dozen
hot chocolate fondant cupcakes

see variations
These cupcakes are very simple but must be served immediately. You can prepare the
ramekins and batter in advance.
for the cupcakes
1 1/2 cups (7 1/2 oz.) bittersweet chocolate, broken into pieces
4 large eggs
4 large egg yolks
for the topping

1 cup sour cream or crème fraiche
Cocoa powder or confectioners’ sugar for dusting
Preheat the oven to 375˚F (190˚C). Butter 8 medium-sized ramekins. Dust each with
our, and tap out the excess. Melt the chocolate and butter in a double boiler or medium
bowl over a pan of simmering water. Stir until smooth. Set aside to cool. In a large
bowl, beat the eggs, egg yolks, and sugar until pale and creamy. Gradually add the
melted chocolate, stirring until combined. Stir in the our. Pour the batter into the
prepared ramekins and bake for 15 minutes, or until the tops are set.
Turn out onto serving plates. Top each with a dollop of sour cream, and dust with cocoa
powder or confectioners’ sugar. Serve swiftly.
Makes 8
brioche bread pudding cupcakes
see variations
Try this rich and robust cupcake recipe for an unusual and tasty twist on the classic
bread pudding.
for the custard
2 large eggs
2 cups heavy cream
for the cupcakes
12 thin slices brioche (crusts removed)
4 tbsp. sweet butter
3/4 cup fresh raspberries
To make the custard, cream the eggs, sugar, and vanilla in a small bowl. Add the cream,
stir well, and put aside.
Preheat the oven to 350˚F (175˚C). Grease 12 small molds with a little melted butter.
Butter both sides of the bread and cut each slice into 12 small triangles. Push 3 triangles
of bread into each mold, covering the bottom. Add a layer of raspberries. Pour a layer of
custard over the raspberries. Repeat the process until there are four layers of each in
each mold.
Place the molds in a roasting pan. Pour boiling water into the pan until it reaches
halfway up the molds. Bake until golden and rm, about 25 minutes. If the puddings
begin to color too much, cover the pan with aluminum foil.
Turn the puddings out of the cups and serve warm.
Makes 1 dozen
mini espresso cupcakes

see variations
Making these cupcakes in espresso cups adds a special touch to the end of a meal.
for the cupcakes
Pinch of salt
1/2 cup malted milk powder
1/4 cup dark espresso coffee
2 eggs
for the frosting

1 tbsp. instant coffee granules
2 tsp. hot coffee
Preheat the oven to 350˚F (175˚C). Lightly grease 18 espresso cups (or use mu n papers
in a mu n pan). Sift the our, baking powder, and salt into a medium bowl. Combine
the milk powder and co ee in a small bowl. Beat the sugar, eggs, and butter in a
medium bowl until light and creamy. Add the our and co ee mixtures alternately to
the egg mixture. Spoon the mixture into the cups. Bake for 15 minutes. Remove cups
from oven and cool on a rack.
To make the frosting, beat the butter and confectioners’ sugar in a bowl until soft and
creamy. Add the co ee granules to the hot co ee and stir. Beat into the butter and sugar
mixture, and then stir in the vanilla. Dollop frosting on cooled cupcakes in the espresso
cups.
Store unfrosted for up to 2 days in an airtight container, or freeze for up to 3 months.
Makes 1 1/2 dozen
almond & raspberry friands

see variations
Try using di erent oval or rectangular-shaped friand pans. They are available from
specialty cookware stores. If you can’t nd a friand pan, a regular mu n pan works
fine.
1 3/4 cups (2 sticks plus 3 tbsp.) sweet butter, softened
1 cup (3 1/2 oz.) ground almonds
6 large egg whites
2/3 cup all-purpose flour
1/2 cup fresh raspberries
confectioners’ sugar for dusting
Preheat the oven to 350˚F (175˚C). Grease 12 small friand pans with a little of the
butter. Mix all the ingredients in a large bowl, reserving half the raspberries, until just
combined.
Pour the batter into the prepared pans and scatter the remaining raspberries on top.
Bake for 25 minutes, until golden and firm.
Remove pans from the oven and cool for 5 minutes. Turn friands out onto a rack and
cool completely. Serve dusted with confectioners’ sugar.
Makes 1 dozen
key lime cupcakes
see variations
An unusual take on the classic key lime pie. The cupcakes look great and taste even
better!
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the filling

1/3 cup key lime juice
1 (14-oz.) can condensed milk
for the meringue

3 egg whites
1/4 tsp. cream of tartar
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in mu n pans. Place all
the cupcake ingredients in a large bowl, and beat with an electric mixer until smooth
on a rack.
For the lling, combine the lime juice and condensed milk in a small bowl. Remove the
top from each cupcake and hollow out a small hole. Spoon the lling into the hole and
replace the top. For the meringue, beat the egg whites and cream of tartar until soft
peaks form. Add one-third of the sugar and beat for 1 minute. Repeat until all the sugar
has been added. Increase the oven temperature to 450˚F (230˚C). Spoon or pipe the
meringue on top of the cupcakes. Bake for 5 minutes until golden. Store for no more
than 1 day in an airtight container.
Makes 1 1/2 dozen
pineapple upside-down cupcakes

see variations
A classic cake scaled down to a cupcake! When turning out the cupcakes, allow the
sweet juices of the pineapple to be absorbed into the golden sponge.
for the topping
1 (20-oz.) can crushed pineapple
3/4 cup packed brown sugar
for the cupcakes

2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
Preheat the oven to 350˚F (175˚C). Grease two 12-cup mu n pans with butter, and dust
with a little our, tapping out the excess. In the bottom of each cup, drizzle 1
tablespoon melted butter, 1 tablespoon pineapple, and 1 tablespoon brown sugar.
Place all the cupcake ingredients in a large bowl and beat with an electric mixer until
smooth and pale, about 2 to 3 minutes. Spoon the batter on top of the pineapple
mixture in each cup. Bake for 25 minutes. Remove pans from the oven and cool for 10
minutes.
Turn out the cupcakes onto dessert plates, and serve warm with heavy cream if desired.
Makes 2 dozen
little caramel cupcakes

see variations
These delightful cupcakes contain a rich and gooey caramel surprise. They are an ideal
companion for a cup of Earl Grey tea.
2 large eggs, lightly beaten
2 tbsp. instant coffee granules
1 tbsp. boiling water
1 tsp. salt
1/2 cup milk
1/2 cup (3 1/2 oz.) soft caramels
In a medium bowl, beat the butter and sugar until pale and creamy. Add the eggs
slowly. In a small bowl, dissolve the co ee in the water. Beat the co ee into the butter
mixture. Add the flour, baking powder, salt, and milk, and beat until well combined.
Spoon the mixture into the cups. Push a couple of the caramels into the center of each
cupcake, and place them in the oven.
Bake for 20 minutes. Cool for 5 minutes in the pan. Turn onto a plate and serve while
warm.
Makes 1 dozen
sticky toffee pudding cupcake
see variations
This is an old classic British pudding that has recently enjoyed a bit of a renaissance.
see variations
for the cupcakes
1/2 tsp. salt
1/2 cup milk
1 large egg
1 1/4 cups (7 oz.) chopped dates
for the topping

2/3 cup boiling water
Preheat the oven to 375˚F (190˚C). Line 8 mu n pans with baking parchment. In a
medium bowl, combine the our, baking powder, salt, and sugar. In a separate medium
bowl, beat the milk, egg, vanilla, and butter until smooth and pale, about 2 to 3
minutes. Pour the batter over the our mixture and stir with a wooden spoon. Fold in
the dates. Scrape the mixture into the mu n pans, lling each cup about halfway. For
the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Put a
half-tablespoon piece of butter on top of each cupcake, then pour about 1 tablespoon
water over each.
Bake for 25 minutes. Remove from oven and cool for 5 minutes in the pan. Invert onto
plates, peel off the parchment, and serve immediately.
Makes 8
variations
florentine cupcakes
see base recipe
chocolate chip florentine cupcakes

after creaming the batter.
cherry florentine cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped candied cherries after
creaming the batter.
almond florentine cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped blanched almonds after
tipsy florentine cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 . oz.) Amaretto for 1/4 cup
(2 fl. oz.) of the buttermilk.
variations
strawberries & cream cupcakes

see base recipe
strawberries & white chocolate cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) white chocolate chips to
the creamed batter.
strawberries & honey cupcakes

Prepare the basic cupcake recipe. For the topping, substitute 2 tablespoons honey for
the confectioners’ sugar.
strawberries & lime cupcakes

Prepare the basic cupcake recipe. For the topping, substitute 1 tablespoon lime juice for
the vanilla extract. Substitute 4 tablespoons lime jelly for the strawberry jelly.
berries & cream cupcakes

Prepare the basic cupcake recipe. For the topping, substitute 4 cups (1 lb.) mixed berries
for the strawberries.
variations
baked cheesecakes
see base recipe
banana & raisin baked cheesecakes

Prepare the basic cupcake recipe, adding 1/2 cup mashed banana (about 1 banana) to
the cheese mixture before adding the eggs. Add 4 tablespoons raisins to the mixture after
adding the egg.
raspberry baked cheesecakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 oz.) fresh raspberries after mixing
in the eggs.
maple syrup baked cheesecakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 . oz.) maple syrup for the
confectioners’ sugar.
almond baked cheesecakes

Prepare the basic cupcake recipe, substituting 1 teaspoon almond extract for 2
teaspoons vanilla.
variations
kahlua & orange cupcakes

see base recipe
white chocolate chip kahlua cupcakes
the creamed batter.
raisin & brazil nut kahlua cupcakes

Prepare the basic cupcake recipe, adding 1/4 cup (2 oz.) raisins and 1/4 cup (2 oz.)
chopped Brazil nuts to the creamed batter.
cointreau & orange cupcakes

Prepare the basic cupcake recipe, substituting Cointreau for Kahlua in the frosting.
variations
hot chocolate fondant cupcakes

see base recipe
strawberry cream fondant cupcakes

Prepare the basic cupcake recipe. Purée 5 medium-size, fresh strawberries in a food
processor. Beat 1 cup (8 . oz.) heavy cream with 1 teaspoon vanilla extract until it is
soft but holds its shape. Fold in the puréed strawberries. Spoon over the hot cupcakes.
Omit the basic topping.
orange cream fondant cupcakes

Prepare the basic cupcake recipe. Beat 1 cup (8 . oz.) heavy cream with 1 teaspoon
orange extract and 2 tablespoons confectioners’ sugar until it is soft but holds its shape.
Spoon liberally over the hot cupcakes. Omit the basic topping.
crème chantilly fondant cupcakes

Prepare the basic cupcake recipe. Beat 1 cup (8 . oz.) heavy cream with 1 teaspoon
vanilla extract and 2 tablespoons confectioners’ sugar until it is soft but holds its shape.
Spoon over the hot cupcakes. Omit the basic topping.
cappuccino fondant cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon cinnamon to the batter. Beat 1 cup
(8 . oz.) heavy cream with 1 teaspoon co ee extract and 2 tablespoons confectioners’
sugar until it is soft but holds its shape. Spoon liberally over the hot cupcakes. Omit the
basic topping.
variations
brioche bread pudding cupcakes

see base recipe
blueberry bread pudding cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (4 oz.) fresh blueberries for the
raspberries.
cherry bread pudding cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) chopped candied cherries
for the raspberries.
chocolate chip bread pudding cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) semisweet chocolate chips
berry delicious bread pudding cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (1 1/2 oz.) each of raspberries,
blueberries, and sliced strawberries for the raspberries.
variations
mini espresso cupcakes

see base recipe
mini chocolate espresso cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chocolate chips after creaming
the batter.
mini cinnamon espresso cupcakes

Prepare the basic cupcake recipe, sifting 2 teaspoons cinnamon into the dry ingredients.
mini espresso cupcakes with tia maria

Prepare the basic cupcake recipe, adding 2 tablespoons Tia Maria liqueur to the
frosting.
mini caramel macchiatto cupcakes

Spoon 1 teaspoon prepared caramel sauce into the small hole. Place the top back on the
cupcake and frost.
variations
almond & rasberry friands

see base recipe
strawberry friands
Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) fresh strawberries for
the raspberries.
chocolate & pecan friands

Prepare the basic cupcake recipe, substituting 3 tablespoons chopped pecans and 3
tablespoons semisweet chocolate chips for the raspberries.
raisin friands
Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) raisins for the
raspberries.
almond & pear friands

Prepare the basic cupcake recipe, substituting 1/2 cup (3 oz.) peeled and chopped pears
variations
key lime cupcakes

see base recipe
ice cream meringue cupcakes

Prepare the basic cupcake recipe, substituting 1 teaspoon ice cream for the original
filling in each cupcake. Pop the cupcakes into the freezer until ready to serve.
chocolate meringue cupcakes

Prepare the basic cupcake recipe. For the lling, substitute 1/2 cup (3 1/2 oz.)
semisweet chocolate chips for the milk and lime juice. Melt the chocolate in a double
boiler and cool slightly. Spoon the chocolate into the hole and refrigerate until set.
Decorate with the meringue when the chocolate has cooled. Bake for 5 minutes until
meringue is golden.
lemon meringue cupcakes

Prepare the basic cupcake recipe. For the lling, substitute 1/3 cup (3 . oz.) lemon
juice for the key lime juice.
mango cupcakes
Prepare the basic cupcake recipe. For the lling, substitute 1/3 cup (3 . oz.) mango
nectar for the key lime juice.
variations
pineapple upside-down cupcakes

see base recipe
cherry pineapple upside-down cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) chopped cherries to the
pineapple mixture.
almond pineapple upside-down cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped blanched almonds to
the cupcake batter.
orange pineapple upside-down cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons orange extract to the cupcake
batter.
pineapple coconut upside-down cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (2 1/2 oz.) sweetened, aked coconut
to the cupcake batter.
apple brandy upside-down cupcakes

Prepare the basic cupcake recipe. Replace the pineapple mixture with 20 oz. apples,
peeled, cored, and sliced, 1/2 cup (1 stick) sweet butter, melted, 3/4 cup (7 oz.) packed
brown sugar, and 4 tablespoons apple brandy. Combine, and proceed as in base recipe.
variations
little caramel cupcakes

see base recipe
chocolate chip & caramel cupcakes
Prepare the basic cupcake recipe, mixing 4 tablespoons semisweet chocolate chips into
the batter after the milk has been added.
ginger & caramel cupcakes

Prepare the basic cupcake recipe, mixing 3 tablespoons chopped candied ginger into the
batter after the milk has been added.
chocolate nougat cupcakes

Prepare the basic cupcake recipe, substituting 6 1/2 mini Baby Ruth bars for the
caramel.
peanut butter cup cupcakes

Prepare the basic cupcake recipe, substituting 3 1/2 ounces of chopped chocolate-
covered peanut butter cups for the caramel.
variations
sticky toffee pudding cupcakes

see base recipe
date & apricot pudding cupcakes

Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) dried apricots for half the
chopped dates.
date & walnut pudding cupcakes

Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped walnuts for half
the chopped dates.
date & pistachio pudding cupcakes
Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped pistachios for half
the chopped dates.
sticky figgy pudding cupcakes

Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped dried gs for half
the chopped dates.
celebration cupcakes
This chapter will provide inspiration for your next special occasion, whether a holiday like Valentine’s Day, or a birthday
or wedding.
easter egg nests

see variations
These cute nests make the perfect gift for your little Easter bunnies.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

3/4 cup (4 1/2 oz.) semisweet chocolate, chopped
2 tbsp. heavy cream
10 oz. chocolate, flaked
54 candy-covered mini chocolate eggs
on a rack.
To make the frosting, put the semisweet chocolate and cream in a small saucepan over a
low heat. Stir gently until combined. Remove from the heat and stir until the mixture is
smooth. Swirl onto the cooled cupcakes. Top with aked chocolate and place 3 mini
eggs on top of each one.
Makes 1 1/2 dozen
wedding cupcakes
see variations
These cupcakes are perfect for a home-style wedding. Each of your guests can take one
home as a memento of the day.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

2 tbsp. lemon juice
54 Jordan almonds
18 frosted roses
cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, sift the confectioners’ sugar into a medium bowl. Add the lemon
juice gradually, until it holds its shape. Spread onto the cupcakes, and top with almonds
and roses.
Makes 1 1/2 dozen
passover cupcakes
see variations
Make these with matzoh meal, also known as cake meal. We have added fresh
blueberries to these passover treats.
3 large eggs
1/2 cup matzoh meal
2 tbsp. potato starch
1 tsp. cinnamon
1 3/4 cups blueberries
In a medium bowl, beat the sugar, oil, and eggs with an electric mixer for 2 to 3
minutes. Set aside. In a small bowl, sift together the matzoh meal, potato starch, and
cinnamon. Add the dry ingredients to the egg mixture. Stir in the blueberries. Spoon the
mixture into the cups.
Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove
the cupcakes and cool on a rack.
Makes 1 dozen
irish barm brack cupcakes

see variations
Traditionally, a quarter and a ring are hidden in barm brack cakes. The person who
nds the ring will soon be married and the person who nds the quarter will soon be
wealthy.
1/2 cup (3 1/2 oz.) golden raisins
1/2 cup (3 1/2 oz.) currants
1 cup brewed black tea
4 cups all-purpose flour
1 tsp. allspice
Pinch of salt
1 large egg
In a large bowl, soak the dried fruits in the tea. Leave overnight or for a minimum of 6
hours.
Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin pan with a little oil.
Mix the dry ingredients in a large bowl. In a separate large bowl, mix the egg and
butter. Add the soaked and strained fruit, and stir well. Fold in the flour mixture.
Spoon the mixture into the prepared pan. (Optional: Place a ring in one of the cakes,
and a quarter in another.) Bake for approximately 30 minutes until the cupcakes are a
dark golden color. Remove pan from the oven and cool for 5 minutes. Then remove the
cupcakes and cool on a rack. Serve with sweet butter.
Makes 1 dozen
king cupcakes
see variations
Our version of the classic Mardi Gras “king cake.” The colors traditionally used on the
cake represent justice, faith, and power.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

2 tbsp. lemon juice
2 tbsp. gold-colored sugar
2 tbsp. green-colored sugar
2 tbsp. purple-colored sugar
on a rack.
To make the frosting, sift the confectioners’ sugar in a medium bowl. Slowly add the
lemon juice until the mixture becomes rm but spreadable. Spread onto the cupcakes,
and sprinkle with the colored sugar.
Makes 1 1/2 dozen
christmas tree cupcakes

see variations
These fun and festive little cakes will look superb on your Christmas dessert table. You
can find ready-to-roll fondant frosting at cake decorating and baking supply shops.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

4 oz. ready-to-roll white fondant frosting
Green food coloring
2 tbsp. raspberry jam
Colored candy balls
all the cupcake ingredients into a large bowl and beat with an electric mixer until
and cool on a rack. Dust 2 cookie sheets with confectioners’ sugar. To make the frosting,
divide the fondant in half. In a bowl, work green food coloring into one half and set
aside. Roll the white fondant frosting to 1/8 in. (3 mm) thick. Cut 18 circles using a 2-
inch (5-cm) cookie cutter and set them on one of the cookie sheets. Roll the green
fondant frosting to 1/8 in. (3 mm) thick. Using a small Christmas tree cookie cutter, cut
shapes out of the frosting and place them on the other cookie sheet to rm a little. Brush
each cupcake with a little raspberry jam, then place a white fondant disc on top. Top
with a Christmas tree and decorate with the colored balls.
Makes 1 1/2 dozen
snowflake cupcakes
see variations
These cupcakes are delightful for a Christmas gathering. You can serve them on
Christmas Eve when Santa’s sleigh has set off and the kids are tucked into bed.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

2 tsp. pale dry sherry
4 tbsp. sweetened coconut
on a rack.
For the frosting, beat the butter, confectioners’ sugar, vanilla, and sherry in a medium
bowl until smooth and creamy. Spread on top of the cupcakes. Sprinkle a little coconut
on top to resemble snowflakes.
Makes 1 1/2 dozen
independence day cupcakes

see variations
With their red, white, and blue frosting, these cupcakes make for a festive Fourth of
July!
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

Red food coloring
Blue food coloring
on a rack.
To make the frosting, beat the butter and confectioners’ sugar until soft. Add the vanilla
and beat again. Spread onto the cooled cupcakes. Divide fondant into thirds. In one
bowl, color one third with red coloring. In a second bowl, color another third blue. Roll
white fondant to 1/8 in. (3 mm) thick. Cut out 18 circles using a 2 1/2-in. (6-cm) cookie
cutter and lay on top of the frosted cupcakes. Roll out red and blue fondant to 1/8 in. (3
mm) thick. Cut out stars and thin stripes of the colors and lay them on white fondant,
mimicking the look of the American ag. Store unfrosted in an airtight container for up
to 3 days.
Makes 1 1/2 dozen
love-heart cupcakes
see variations
These cupcakes make a delightful romantic gift for your true love on Valentine’s Day —
don’t forget to attach a lover’s message!
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

4 oz. ready-to-roll fondant frosting
Red food coloring
Silver candy balls
Preheat the oven to 350˚F (175˚C). Dust two cookie sheets with confectioners’ sugar and
put aside. Place 18 paper baking cups in mu n pans. Combine all the cupcake
ingredients in a large bowl and beat with an electric mixer until smooth and pale, about
2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from
the oven and cool for 5 minutes. Then remove cupcakes and cool on a rack.
To make the frosting, divide the fondant in half. In one bowl, color one half with red
food coloring. Roll the white fondant frosting to 1/8 in. (3 mm) thick. Cut 18 circles
using a 2 1/2-in. (6-cm) cookie cutter, and set them on one of the cookie sheets. Roll the
red fondant frosting to 1/8 in. (3 mm) thick. Using a heart-shaped cutter, cut out 18
small hearts and set them on the other cookie sheet. Brush each cupcake with a little jam
and lay a white circle on top. Place a heart on top of the circle. Decorate with silver
balls around the edge. Store unfrosted in an airtight container for up to 3 days, or freeze
for up to 3 months.
Makes 1 1/2 dozen
birthday cupcakes
see variations
This is an easy and fun way to personalize birthday cupcakes!

for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

Red food coloring
Blue food coloring
Silver candy balls
on a rack.
For the frosting, beat the butter and confectioners’ sugar in a medium bowl until soft
and creamy. Add the vanilla and beat again. Spread onto the cooled cupcakes. Divide
the fondant frosting into thirds. In a bowl, color one third with red food coloring. In a
second bowl, color another third with blue food coloring. Roll the white fondant to 1/8
in. (3 mm) thick. Cut 18 circles using a 2 1/2-in. (6-cm) cookie cutter. Lay on top of the
frosted cupcakes. Roll the red and blue fondant to 1/8 in. (3 mm) thick. Using mini
alphabet cookie cutters, cut out initials and decorate the cupcakes. Garnish with silver
balls.
Makes 1 1/2 dozen
variations
easter egg nests

see base recipe
silver egg nests

Prepare the basic cupcake recipe, substituting 54 silver candy-coated almonds for the
candy eggs.
orange-flavored egg nests
Prepare the basic cupcake recipe, adding 1 teaspoon orange extract to the chocolate
frosting.
chocolate chip egg nests

Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) semisweet chocolate chips
into the batter.
easter egg baskets

Prepare the basic cupcake recipe. In place of chopped chocolate, use sweetened, aked
coconut colored with green food coloring. Bend a pipe cleaner and attach to each
cupcake as a basket handle.
jelly bean baskets

Prepare the basic cupcake recipe. In place of chopped chocolate, use sweetened, aked
coconut colored with green food coloring. Subtitute jelly beans for mini chocolate eggs.
Bend a pipe cleaner and attach to each cupcake as a basket handle.
variations
wedding cupcakes
see base recipe
primrose wedding cupcakes

Prepare the basic cupcake recipe, substituting 18 frosted primroses for the roses.
chocolate wedding cupcakes

Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) semisweet chocolate chips
into the creamed batter.
amaretto wedding cupcakes

Drizzle 3 tablespoons Amaretto over the cooled cupcakes before frosting them.
rose petal wedding cupcakes

Prepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh, fragrant rose petals
for the frosted roses and almonds.
elegant wedding cupcakes

Prepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh, fragrant white rose
petals for the frosted roses and almonds. Frost the cupcakes, sprinkle with crystal
sanding sugar, then top with rose petals.
variations
passover cupcakes
see base recipe
cranberry passover cupcakes

Prepare the basic cupcake recipe, substituting 1 3/4 cups (6 oz.) fresh cranberries for the
blueberries.
orange & raisin passover cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) raisins for the
blueberries. Add 1 teaspoon orange extract to the egg mixture.
lemon & ginger passover cupcakes

Prepare the basic cupcake recipe, substituting 1 tablespoon lemon zest and 3
tablespoons chopped candied ginger for the blueberries.
cherry & almond passover cupcakes

Prepare the basic cupcake recipe, substituting almond extract for the cinnamon and 1/2
cup (3 1/2 oz.) dried cherries for the blueberries.
date & almond passover cupcakes

Prepare the basic cupcake recipe, substituting almond extract for the cinnamon and 1/2
cup (2 1/2 oz.) dried chopped dates for the blueberries.
variations
irish barm brack cupcakes

see base recipe
sugar-glazed barm brack cupcakes

Prepare the basic cupcake recipe. Prepare a glaze by mixing 2 tablespoons boiling water
with 1 tablespoon super ne sugar. Brush the glaze on the cupcakes while they are still
warm in the pan. Return the pan to the oven for a few minutes to allow the glaze to set
and turn a shiny brown.
whiskey-glazed barm brack cupcakes

Prepare the basic cupcake recipe. Prepare a glaze by mixing 2 tablespoons warm Irish
whiskey with 1 tablespoon super ne sugar. Brush the glaze on the cupcakes while they
are still warm in the pan. Return the pan to the oven for a few minutes to allow the
glaze to set and turn a shiny brown.
apricot barm brack cupcakes
Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped dried apricots to
the dried fruit mixture. Increase quantity of black tea to 1 1/4 cups (10 fl. oz.).
boston irish barm brack cupcakes

after creaming.
variations
king cupcakes
see base recipe
raisin king cupcakes

Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) golden raisins into the
creamed batter.
walnut king cupcakes

Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) chopped walnuts into the
creamed batter.
white chocolate king cupcakes

Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) white chocolate chips into
the creamed batter.
kwanza cupcakes
Prepare the basic cupcake recipe, substituting black and red sugars for yellow and
purple.
baby shower cupcakes
Prepare the basic cupcake recipe. For the decoration, substitute pastel yellow, blue,
green, and pink sugars in place of gold, green, and purple.
variations
christmas tree cupcakes

see base recipe
ginger & raisin christmas tree cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons ground ginger to the cupcake
ingredients, and folding 1/2 cup (3 1/2 oz.) raisins into the creamed batter.
orange & lemon christmas tree cupcakes

Prepare the basic cupcake recipe, adding 1 tablespoon grated orange zest and 1
tablespoon grated lemon zest to the creamed batter.
white chocolate christmas tree cupcakes

the creamed batter.
christmas ornament cupcakes

Prepare the basic cupcake recipe. Substitute cut-out circles, stars, and stripes for
Christmas trees and decorate the cupcakes.
easy christmas tree cupcakes

Prepare the basic recipe. For the decoration, substitute ready-made sugar paste
Christmas trees or tiny Christmas tree cookies for the colored fondant.
variations
snowflake cupcakes
see base recipe
poppy seed snowflake cupcakes

Prepare the basic cupcake recipe, adding 2 tablespoons poppy seeds to the creamed
batter.
mixed berry snowflake cupcakes

Prepare the basic cupcake recipe, folding 4 tablespoons dried mixed cranberries,
cherries, and blueberries into the creamed batter.
hazelnut snowflake cupcakes

Prepare the basic cupcake recipe, folding 3 tablespoons roasted chopped hazelnuts into
the creamed batter.
sparkly snowflake cupcakes

Prepare the basic cupcake recipe, sprinkling each cupcake with sparkly sanding sugar.
let-it-snow cupcakes
Prepare the basic cupcake recipe, sprinkling each cupcake with pearl sugar.
variations
independence day cupcakes

see base recipe
raisin independence day cupcakes

Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) raisins into the creamed
batter.
white chocolate independence day cupcakes

the creamed batter.
candied peel independence day cupcakes

Prepare the basic cupcake recipe, folding 2 tablespoons chopped candied peel into the
creamed batter.
red, white & blueberry independence day cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting for
the fondant. Decorate the cupcakes with 1 cup (4 1/2 oz.) sliced strawberries and 1 cup
(4 1/2 oz.) whole blueberries.
sparkler cupcakes
Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting for
the fondant. Decorate the cupcakes with sanding sugar and place a sparkler in the
center of each.
variations
love-heart cupcakes
see base recipe
white chocolate heart cupcakes

the creamed batter.
macadamia nut heart cupcakes

Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) lightly toasted and
chopped macadamia nuts into the creamed batter.
cherry heart cupcakes

Prepare the basic cupcake recipe, folding 4 tablespoons chopped candied cherries into
the creamed batter.
raspberry heart cupcakes

Prepare the basic cupcake recipe, substituting prepared white frosting for fondant.
Decorate with 2 cups (8 oz.) fresh raspberries.
be mine heart cupcakes

Decorate with 2 cups (10 oz.) valentine-themed heart candies.
variations
birthday cupcakes
see base recipe
cherry & almond birthday cupcakes

Prepare the basic cupcake recipe, folding 2 tablespoons chopped candied cherries and 2
tablespoons chopped blanched almonds into the creamed batter.
orange birthday cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon orange extract to the creamed
batter.
candied fruit birthday cupcakes

Prepare the basic cupcake recipe, folding 3 tablespoons chopped candied citrus fruits
into the creamed batter.
happy birthday cupcakes

Decorate with colored sprinkles and place a small candle in the center of each cupcake.
cupcakes for kids
Crisp rice cupcakes and mini peanut butter cupcakes are a great way to get kids involved in the kitchen. These cupcakes
are so much fun to decorate, it can be a party in itself!
s’more cupcakes
see variations
Building s’more cupcakes is great fun for everyone. They require little fuss and e ort,
with a quick assembly and baking time.
24 graham crackers
7 oz. semisweet chocolate bars, broken into 12 squares
1/2 cup (3 1/2 oz.) chopped walnuts
3 tbsp. sweetened coconut
1 cup (2 oz.) mini marshmallows
Preheat the oven to 325˚C (160˚C). Place 12 paper baking cups in a mu n pan. Lay a
graham cracker in the bottom of each cup. Add a piece of chocolate, followed by a
sprinkle of walnuts and coconut. Lay another graham cracker on top.
Bake for 7 minutes, until the chocolate has melted. Remove pan from the oven. Push the
graham cracker “lids” down so that they are secure.
Pop a couple of marshmallows on top of each cupcake. Return pan to the oven for 10
minutes, until the marshmallows melt and brown slightly.
Remove pan from the oven and cool for 5 minutes. Remove the cupcakes and cool on a
rack.
Store in an airtight container for up to 24 hours.
Makes 1 dozen
toadstool cupcakes
see variations
These funky toadstool cupcakes will brighten up any children’s party. You can nd
white fondant frosting at cake decorating and baking supply stores.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

Pinch of salt
Red food coloring
on a rack.
To make the frosting, cream the confectioners’ sugar, butter, and salt in a medium bowl
with an electric mixer until smooth. Add a few drops of the food coloring, and mix until
the frosting is a uniform bright red. Cut small circles out of the fondant icing. Spoon the
red frosting onto the cupcakes and place the white fondant circles on top. Store
unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
ice cream cone cupcakes

see variations
These cupcakes look like ice cream — but they won’t melt!
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
24 mini flat-bottomed wafer ice cream cones
for the frosting

Pinch of salt
1/2 cup heavy cream
2 tbsp. colored sprinkles
Preheat the oven to 350˚F (175˚C). Line a 24-cup mini mu n pan with paper baking
cups. Combine all the cupcake ingredients in a large bowl and beat with an electric
mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake
for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the
cupcakes and cool on a rack. Peel o the paper baking cups, and place the cupcakes
inside the ice cream cones.
To make the frosting, beat the confectioners’ sugar, butter, and salt using an electric
mixer. Add the cream and vanilla, and beat until smooth. Pipe the mixture in a swirl on
top of the cupcake. Shake some sprinkles on top.
Store without frosting in an airtight container for up to 2 days.
Makes 2 dozen
think pink cupcakes

see variations
Pink in name, pink in nature — these frosted cupcakes will brighten up any occasion!
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

Pinch of salt
Pink food coloring
Silver candy balls
To make the frosting, cream the confectioners’ sugar, butter, and salt with an electric
mixer until smooth. Add a few drops of food coloring, and mix well. Spread the frosting
liberally onto the cooled cupcakes and sprinkle with silver balls.
Makes 1 1/2 dozen
cookies & cream cupcakes

see variations
Mix crushed cookies into the batter to give a crispy crunch to these cupcakes.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
10 crushed cream-filled chocolate cookies
for the frosting

Pinch of salt
10 chopped cream-filled chocolate cookies
Preheat the oven to 350˚F (175˚C). Place 18 foil or paper baking cups in mu n pans.
Combine all the cupcake ingredients, except the cookies, in a large bowl and beat with
an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the cookies.
cool for 5 minutes. Then remove the cupcakes and cool on a wire rack.
To make the frosting, beat the confectioners’ sugar, butter, and salt using an electric
mixer. Spread the frosting onto the cooled cupcakes and sprinkle the chopped cookies on
top.
Makes 1 1/2 dozen
alphabet cupcakes
see variations
Line these up to spell somebody’s name at a birthday party! You can nd ready-to-roll
fondant at cake decorator’s or cake supply shops. Or use gum candy alphabet letters.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

Food coloring
Colored sprinkles
on a rack.
For the frosting, divide the fondant into 4 portions. In one bowl, color the fondant
black; in a second bowl, color the fondant red; in a third bowl, color the fondant green.
Roll out the white fondant and cut 18 circles using a 2-in. (5-cm) cookie cutter. Brush the
cupcakes with a little of the jam. Press the circles onto the cupcakes. Roll out the
remaining colored fondant. Using mini alphabet cutters, cut letter shapes from the
colored fondant frosting and place them on top of the white circles. Sprinkle the edges
with colored sprinkles.
Makes 1 1/2 dozen
pineapple cupcakes
see variations
These cupcakes melt in the mouth and are the perfect teatime treat.
for the cupcakes
2 cups cake flour
4 eggs
1 cup drained crushed pineapple
for the frosting

1 tbsp. lemon juice
1/2 cup (3 1/2 oz.) chopped walnuts
all the cupcake ingredients, except the pineapple, in a large bowl and beat with an
electric mixer for about 2 to 3 minutes. Stir in the pineapple. Spoon the batter into the
cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then
remove the cupcakes and cool on a rack. To make the frosting, slowly beat the cream
cheese and confectioners’ sugar in a large bowl with an electric mixer until creamy and
soft. Add the lemon juice and vanilla, and beat briskly until well combined. Spread the
frosting onto the cooled cupcakes and garnish with the chopped walnuts.
Store unfrosted in an airtight container for 2 to 3 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
mini peanut butter cupcakes
see variations
Simple and no fuss. You can make these cupcakes in large batches, which makes them
ideal for kids’ parties and picnics.
2 1/2 cups milk chocolate chips
3 tbsp. heavy cream
1 cup smooth peanut butter
Place 12 mini foil baking cups in a muffin pan.
Place the chocolate, butter, and cream in a double boiler or in a medium bowl over a
pan of simmering water, and stir until smooth. Remove from the heat and set aside.
With damp hands, shape the peanut butter into 12 small at circles. Push the peanut
butter into the bottom of the cups.
Pour the melted chocolate over the peanut butter, and refrigerate for at least 2 hours.
Makes 1 dozen
crisp rice cupcakes

see variations
I’m not too sure how many will reach the table, but these simple no-bake cupcakes are
great fun for the budding young chef to try.
1 cup (7 oz.) semisweet chocolate chips
5 tbsp. corn syrup
3 cups (3 1/2 oz.) crisp rice cereal
Place 12 foil or paper baking cups on a tray.
Place the chocolate and butter in a double boiler or in a medium bowl over a pan of
simmering water, and stir until melted.
Remove pan from the heat and stir in the corn syrup and cereal. Drop spoonfuls of the
mixture into the cups.
Refrigerate for 1 hour before serving.
Makes 1 dozen
eggy cupcakes
see variations
Don’t worry — you won’t have to crack whole eggs to get this lovely sunny-side-up look.
Serve these cupcakes for breakfast with a glass of freshly squeezed juice.
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

Pinch of salt
18 drained canned peach halves
on a rack.
To make the frosting, put the confectioners’ sugar, butter, and salt in a large bowl and
beat with an electric mixer until smooth. Liberally spread the frosting onto the cooled
cupcakes and garnish each cupcake with a peach half.
Makes 1 1/2 dozen
chocolate berry cupcakes

see variations
My good friend Beverley Glock gave me this recipe. She runs a company called “Splat,”
which organizes children’s parties where both children and adults can bake.
for the cupcakes
1/2 cup fresh or thawed frozen blackberries
3 tbsp. water
1 cup cake flour
1/2 tsp. salt
1/2 cup soft margarine
2 large eggs
for the ganache

3/4 cup (5 oz.) broken bittersweet chocolate
3/4 cup heavy cream
12 blackberries
Preheat the oven to 350˚F (175˚C). Line a 12-cup mini mu n pan with paper baking
cups. Combine the blackberries, water, and 1/2 cup sugar in a small saucepan over low
heat. Simmer for about 5 minutes, until the fruit starts to release its juices. Set aside to
cool. Combine the rest of the ingredients in a medium bowl and beat with an electric
mixer until pale and creamy, about 2 to 3 minutes. Spoon the batter into the cups.
Spoon a little of the fruit on top and divide evenly among cupcakes. Bake for 20
minutes. Remove the pan and cool for 5 minutes. Then remove the cupcakes and cool on
a rack. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
To make the ganache before serving, melt the chocolate and cream in a double boiler
over low heat, until glossy and smooth. Dollop a spoonful of ganache onto each cooled
cupcake and top with a blackberry. Refrigerate until set, then serve.
Makes 1 dozen small cupcakes
pop rocks cupcakes

see variations
Try these for a kids’ party and watch their faces as the candy explodes in their mouths!
for the cupcakes
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting

2 packages fruit-flavored Pop Rocks
all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and
pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes.
on a rack.
To make the frosting, cream the butter, confectioners’ sugar, and vanilla in a medium
bowl until smooth. Smear onto the cupcakes and sprinkle with Pop Rocks candy.
Makes 1 1/2 dozen
jelly donut cupcakes

see variations
These cupcakes aren’t donuts, but I’m sure you’ll see the likeness when you bite into
one.
for the cupcakes
2 cups cake flour
4 eggs
1/2 cup raspberry jelly or jam
for the frosting
1 tbsp. lemon juice
all the cupcake ingredients, except the jelly, in a large bowl and beat with an electric
mixer, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes.
on a rack.
Slice the top o each cupcake, hollow out a small hole with a teaspoon, and ll with the
jelly. Replace the top. To make the frosting, slowly beat the cream cheese and
confectioners’ sugar in a large bowl with an electric mixer until creamy and soft. Add
the lemon juice and vanilla, and beat briskly until well combined. Spread the frosting
onto the cupcakes.
Makes 1 1/2 dozen
variations
s’more cupcakes
see base recipe
pecan s’more cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) roughly chopped
pecans for the walnuts.
white chocolate s’more cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) white chocolate chips for
half the semisweet chocolate.
chocolate & raspberry s’more cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (2 oz.) lightly crushed raspberries along
with the coconut and walnuts.
banana s’more cupcakes

Prepare the basic cupcake recipe, substituting 1 fresh sliced banana for the walnuts.
strawberry s’more cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (4 oz.) fresh sliced strawberries for
the walnuts.
variations
toadstool cupcakes
see base recipe
koala bear cupcakes

Prepare the basic cupcake recipe. Omit the rolled fondant. Color the frosting with brown
food coloring instead of red. Make a koala face on each cupcake: A chocolate-covered
Brazil nut for the nose, 2 walnut halves for ears, and 2 candy eyes.
sneaky snake cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 2 oz. green ready-rolled
fondant frosting for the white fondant. Brush each cupcake with a little fruit jelly. Roll
the green fondant thinly and, using a cookie cutter, cut 18 circles 2-1/2 in. (6-cm) across
and place one on each cupcake. For the trees, cut 6 chocolate sticks into 3 sections 2-in.
(5-cm) in length, and stand upright on the fondant frosting. Roll 2 oz. red fondant
frosting into 18 sausages 6-in. (15-cm) in length. Curl the fondant around the chocolate
“trees” and decorate with candy-eyes.
bling cupcakes
Prepare the basic cupcake recipe. Omit the rolled fondant. Decorate the red frosting on
the cupcakes with silver and gold candy balls.
variations
ice cream cone cupcakes

see base recipe
chocolate-frosted cone cupcakes

Prepare the basic cupcake recipe. To the frosting, add 1/2 cup (3 1/2 oz.) chocolate
chips along with the cream and vanilla.
choc & mint-frosted cone cupcakes

Prepare the basic cupcake recipe. To the frosting, add 1/2 cup (3 1/2 oz.) mint
chocolate chips along with the cream. Substitute 1 teaspoon mint extract for the vanilla.
honey & cream-frosted cone cupcakes

Prepare the basic cupcake recipe. To the frosting, add 1/3 (4 oz.) cup honey after
creaming the confectioners’ sugar and butter.
strawberry ice cream cone cupcakes
Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (2 oz.) mashed
fresh strawberries for the cream. Decorate with a strawberry on top of each cone.
caramel apple ice cream cone cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (4 . oz.) apple
juice for the cream. Drizzle each cone with prepared caramel ice cream sauce.
variations
think pink cupcakes

see base recipe
azure cupcakes
Prepare the basic cupcake recipe. For the frosting, substitute blue food coloring for pink,
and top with blue azure sugar crystals.
lavender sugar cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute blue food coloring for pink.
Make lavender sugar by combining 3 tablespoons lavender owers and 3/4 cup (5 oz.)
super ne sugar in a food processor for about 2 minutes. Put the sugar in a cool dry
place, and let the flavors mingle for about 2 hours. Sprinkle on top of the frosting.
rose sugar cupcakes

Prepare the basic cupcake recipe. Make rose-petal sugar by combining 3 tablespoons red
rose petals and 3/4 cup (5 oz.) super ne sugar in a food processor for about 2 minutes.
Put the sugar in a cool dry place, and let the avors mingle for about 2 hours. Sprinkle
on top of the frosting.
pink lemonade cupcakes
Prepare the basic cupcake recipe. For the frosting, add 1 tablespoon sugar-free pink
lemonade drink mix.
variations
cookies & cream cupcakes

see base recipe
minted cookies & cream cupcakes

Prepare the basic cupcake recipe, using cream- lled mint chocolate cookies in both the
cupcakes and the frosting.
graham crackers & cream cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) crushed graham
crackers for 10 cookies in the cupcakes, and another 1/2 cup (3 1/2 oz.) crushed graham
crackers for the cookies in the frosting.
chocolate, nougat & cream cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped Baby Ruth
bars for 10 cookies in the cupcakes, and another 1/2 cup (3 1/2 oz.) chopped Baby Ruth
bars for the cookies in the frosting.
peanut butter cookies & cream cupcakes

Prepare the basic cupcake recipe, using peanut butter cookies in both the cupcakes and
the frosting. Substitute 1/2 cup (3 oz.) creamy peanut butter for 1 stick butter in the
frosting.
variations
alphabet cupcakes
see base recipe
white chocolate alphabet cupcakes

the creamed batter.
raisin alphabet cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) raisins to the creamed
batter.
number cupcakes
Prepare the basic cupcake recipe. Use mini number cookie cutters instead of alphabet
cutters.
easy alphabet cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting.
Decorate with 10 oz. bag Gummi candy alphabet letters.
big number cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting.
On wax or parchment paper, trace a circle the circumference of the cupcake top. Trace
and cut out a number in the center of the paper. Place the stencil on top of the frosted
cupcake and sprinkle colored sugar to create the number.
variations
pineapple cupcakes
see base recipe
kicked-up chile pineapple cupcakes

Prepare the basic cupcake recipe. Add 1 teaspoon seeded and nely chopped chile
pepper to the creamed batter.
orange & pineapple cupcakes

Prepare the basic cupcake recipe. Add 2 tablespoons orange zest to the creamed batter.
coconut & pineapple cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (2 1/2 oz.) sweetened shredded coconut
to the mixture after it has been creamed.
pineapple & marshmallow cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (1 oz.) colored miniature marshmallows
to the mixture after it has been creamed.
pineapple & chocolate chip cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (3 oz.) chocolate chips to the mixture
after it has been creamed.
variations
mini peanut butter cupcakes

see base recipe
mini marshmallow & peanut butter cupcakes

Prepare the basic cupcake recipe. Add 1 cup (2 oz.) chopped large marshmallows to the
melted chocolate mixture.
mini coconut & peanut butter cupcakes

Prepare the basic cupcake recipe. Add 3 tablespoons sweetened coconut to the melted
chocolate.
mini jam & peanut butter cupcakes

Prepare the basic cupcake recipe. Place a teaspoon of your favorite fruit jam into the
bottom of the baking cups and top with the peanut butter and then the chocolate.
layered marshmallow & peanut butter cupcakes

Prepare the basic cupcake recipe. Place 2 miniature marshmallows into the bottom of
the baking cups and top with the peanut butter and then the chocolate.
variations
crisp rice cupcakes

see base recipe
marshmallow & crisp rice cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (1 oz.) mini marshmallows along with
the cereal.
raisins & crisp rice cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) raisins along with the
cereal.
cherry & crisp rice cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) chopped red candied
cherries along with the cereal.
bird’s nest cupcakes

Prepare the basic cupcake recipe. Drop spoonfuls of the mixture into the cups, then
make a nest shape with the spoon. Fill each nest with tiny colored sugar balls.
variations
eggy cupcakes
see base recipe
kiwi cupcakes
Prepare the basic cupcake recipe, substituting 18 thin slices kiwi fruit for the peach
halves.
nectarine cupcakes
Prepare the basic cupcake recipe, substituting 18 nectarine halves for the peach halves.
custard (runny egg) cupcakes

Prepare the basic cupcake recipe. Slice a thin circle o the top of each cooled cupcake.
Using a teaspoon, make a small hole about 1 in. (2 1/2 cm) deep. Pipe 1 teaspoon
prepared custard into the hole. Replace the “lid,” frost and add the peach half.
hit-the-target cupcakes
Prepare the basic cupcake recipe. On wax or parchment paper, trace a circle the
circumference of the cupcake top. Trace and cut out a circle in the center of the paper.
Place the stencil on top of the frosted cupcake and sprinkle colored sugar to create the
bull’s-eye.
variations
chocolate berry cupcakes

see base recipe
chocolate raspberry cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (2 1/2 oz.) fresh raspberries for
the blackberries.
chocolate blueberry cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) fresh blueberries for the
blackberries.
chocolate cherry cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) fresh cherries for the
blackberries.
chocolate strawberry cupcakes

Prepare the basic cupcake recipe, substituting strawberries for the blackberries.
variations
pop rocks cupcakes

see base recipe
ginger pop rocks cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon ground ginger and 3 tablespoons
candied ginger to the creamed cupcake batter.
cherry pop rocks cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped candied cherries
to the creamed cupcake batter.
pineapple pop rocks cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped dried pineapple
to the creamed cupcake batter.
strawberry surprise pop rocks cupcakes

Prepare the basic cupcake recipe, dropping 1 teaspoon of strawberry jam in the center
of each cupcake before baking. Use strawberry Pop Rocks on the frosting.
variations
jelly donut cupcakes

see base recipe
boston cream donut cupcakes

Prepare the basic cupcake recipe. Substitute 1/2 cup (4 . oz.) vanilla custard or pie
filling for the raspberry jelly.
chocolate custard donut cupcakes

Prepare the basic cupcake recipe. Substitute 1/2 cup (4 . oz.) chocolate custard or pie
filling for the raspberry jelly.
marmalade donut cupcakes

Prepare the basic cupcake recipe. Substitute 1/2 cup (5 oz.) orange marmalade for the
raspberry jelly.
peanut butter & jelly donut cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute creamy peanut butter for
the cream cheese.
cupcakes for alternative diets
Wholesome, moist, and sweet banana and honey cupcakes, dairy-free berry cupcakes, gluten-free pecan cupcakes, and
chocolate vegan cupcakes — anyone with special dietary requirements will be well catered for with the selection of recipes
in this chapter.
mini couscous cupcakes

see variations
Couscous, the world’s smallest pasta, is a staple throughout northern Africa. It gives
these cupcakes a light and elegant texture.
1/2 cup couscous
1/2 cup boiling water
2 tbsp. granulated sugar
Pinch of salt
1 tsp. toasted cumin seeds
1 tsp. ground coriander
1 large egg
4 tbsp. olive oil
1 tbsp. lemon zest
2 tbsp. chopped flat-leaf parsley
Preheat the oven to 350˚F (175˚C). Place 24 mini paper cups in a mu n pan. Put the
couscous in a medium bowl and pour the boiling water over it. Cover and leave for 5
minutes, so the grains absorb the liquid. Fluff the grains apart with a fork.
Mix the dry ingredients in a bowl with a spoon. Beat the egg and oil in a large bowl
with an electric mixer until combined. Add the couscous and the dry ingredients and mix
until nearly combined. Fold in the lemon zest and parsley. Spoon the mixture into the
cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then
remove the cupcakes and cool on a rack.
Makes 2 dozen mini cupcakes
basil pesto cupcakes

see variations
These unusually savory cupcakes make an ideal wholesome treat.

for the cupcakes
3/4 cup yellow cornmeal
3 tbsp. sugar
Pinch of salt
2 large eggs
1 cup whole milk
4 tbsp. (1/2 stick) sweet butter, melted
for the frosting

1/2 cup basil pesto
1 1/2 cups cream cheese, softened
12 cherry tomatoes
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into a mu n pan. In a
medium bowl, stir the dry ingredients. Beat the eggs, milk, and butter in a large bowl
with an electric mixer until combined. Add the our mixture to the egg mixture, and stir
until just combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pan
and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, beat the pesto and cream cheese with an electric mixer until smooth
and creamy. Smear the frosting onto the cooled cupcakes and top with the cherry
tomatoes.
Makes 1 dozen
pb & banana cupcakes

see variations
This familiar combination makes a truly delicious cupcake.

for the cupcake
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
2 tsp. cinnamon
4 tbsp. peanut butter chips
1 cup (about 2) mashed bananas
for the frosting

1 tbsp. lemon juice
1/2 cup mashed banana
the butter, sugar, our, baking powder, salt, eggs, buttermilk, almonds, vanilla, and
cinnamon in a large bowl and beat with an electric mixer until smooth and pale, about
2 to 3 minutes. Stir in the peanut butter chips and mashed banana. Spoon the batter into
the paper cups. Bake for 20 minutes. Remove pan and cool for 5 minutes. Then remove
the cupcakes and cool on a rack. To make the frosting, beat the cream cheese and
confectioners’ sugar in a medium bowl with an electric mixer until soft and light. Add
the lemon juice, vanilla, and mashed bananas. Beat until well combined. Spoon the
frosting over the cupcakes.
Store unfrosted in an airtight container for up to 2 days or freeze for up to 3 months.
Makes 2 dozen
ricotta cheesecake cupcakes

see variations
Ricotta cheese is lower in fat than cream cheese and it has a great texture.
1 cup graham cracker crumbs
3 tbsp. margarine, melted
2 tbsp. honey
4 cups part-skim ricotta cheese
4 large eggs
1/2 cup (3 1/2 oz.) walnut halves
Preheat the oven to 325˚F (160˚C). Place 12 baking cups in a muffin pan.
In a food processor, combine the cracker crumbs, margarine, and honey. Spoon 1
tablespoon of the mixture into each cup, pressing firmly into the bottom. Chill until set.
In a large bowl, beat the ricotta with an electric mixer until soft. Then beat in the eggs,
confectioners’ sugar, and orange extract. Spoon the mixture into the cups. Place a
walnut on top of each cupcake.
Bake for 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove
the cupcakes and cool on a rack. Chill until ready to serve.
Store covered in the refrigerator for up to 2 days.
Makes 1 dozen
low-fat vanilla cupcakes

see variations
After you have used the seeds from the vanilla bean, put the pod into an airtight jar and
pour granulated sugar on top. In a few weeks you will have vanilla sugar!
for the cupcakes
3 large egg yolks
1 vanilla bean, pod removed
1/4 cup cold water
1 cup cake flour
Pinch of salt
5 large egg whites
for the glaze

2 tbsp. lemon juice
1 tbsp. poppy seeds
large bowl, beat the egg yolks and half the sugar until pale and creamy. Then add the
vanilla seeds. Add the water, our, baking powder and salt to the egg mixture and beat
with an electric mixer until just combined. In a medium bowl, combine the egg whites
and cream of tartar. Beat with an electric mixer until soft peaks form. Add the
remaining sugar, one-third at a time, beating well after each addition. Using a metal
spoon, gently fold the egg whites into the batter. Spoon the mixture into the cups. Bake
for 20 minutes. Remove and cool slightly. To make the glaze, sift the confectioners’
sugar in a bowl. Add the vanilla extract, lemon juice, and poppy seeds and beat until
creamy and slightly runny. Drizzle the glaze over warm cupcakes.
Makes 1 dozen
flour-lite chocolate cupcakes

see variations
This recipe has only a small amount of flour to give the cupcakes a light, fluffy texture.
1/2 cup Dutch-process cocoa powder
Pinch of salt
3/4 cup fat-free milk
1 cup chopped bittersweet chocolate
1 large egg, lightly beaten
3 large egg whites
Cocoa powder, for dusting
confectioners’ sugar, for dusting
In a heavy saucepan, combine the cocoa, sugar, our, salt, vanilla, orange extract, and
milk over a gentle heat. Stir until the sugar dissolves, being careful not to burn the
mixture. Remove from the heat, and gradually stir in the chocolate until it melts. Whisk
in the egg. Transfer to a large bowl to cool, and set aside. Preheat the oven to 350˚F
(175˚C). Place 12 paper baking cups in a mu n pan. In a medium bowl, combine the
egg whites and cream of tartar. Beat with an electric mixer until soft peaks form.
Gradually add the sugar, one-third at a time, beating for 1 minute after each addition.
Using a metal spoon, fold the egg whites into the chocolate, making sure not to
overmix. Spoon the mixture into the cups. Bake for 20 minutes.
Remove the pan from the oven and cool for 5 minutes. Then remove the cupcakes, dust
with cocoa powder and confectioners’ sugar, and serve immediately.
Makes 1 dozen
quick applesauce cupcakes
see variations
Simple to make and low in fat, this recipe is based on the classic streusel cake.
for the cupcakes
1/2 cup (1 stick) margarine, softened
2 cups cake flour
1/4 tsp. ground cloves
for the topping

2 tbsp. margarine, softened
2 tbsp. rolled oats
1/2 tsp. cinnamon
medium bowl, beat the margarine and sugar with an electric mixer until pale and
creamy. Slowly add the egg and then the applesauce, beating well after each addition.
Add the our, baking powder, and spices, mixing until just combined. To make the
topping, combine all the ingredients in a small bowl. Mix with a fork until the topping
resembles coarse breadcrumbs. Set aside. Spoon the batter into the cups. Sprinkle some
topping on each cupcake and bake for 20 to 25 minutes. Remove pan from the oven and
Makes 1 dozen
glazed blueberry-lime cupcakes

see variations
Low in fat with super-food blueberries — you may feel virtuous when you bake these!
for the cupcakes
2 cups cake flour
1/2 tsp. salt
1 cup fresh blueberries
1 tbsp. grated lime zest
for the glaze

2 tbsp. grated lime zest
3 tbsp. lime juice
2 tbsp. boiling water
the margarine and sugar with an electric mixer until soft and creamy. Add the eggs
slowly and mix well. Beat in the vanilla and milk. Sift the our, baking powder, and
salt, and stir into the batter until just combined. Fold in the blueberries and lime zest.
Spoon the mixture into the cups. Bake for 20 minutes. Remove pans from the oven and
cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the glaze,
mix the sugar, lime zest, lime juice, and boiling water in a small saucepan. Bring to a
gentle simmer over a medium heat, stirring to dissolve the sugar. Simmer uncovered for
5 minutes. Remove from the heat, cool slightly, and spoon over the cool cupcakes.
Store in an airtight container for up to 3 days, or unglazed in the freezer for up to 3
months.
Makes 1 1/2 dozen
banana & honey cupcakes
see variations
Bananas lend themselves to natural sweeteners like maple syrup and honey. Add
walnuts to offset the sweetness and to give the cupcakes a little crunch.
1 3/4 cups (about 4) mashed bananas
1/4 cup honey
4 tbsp. margarine, melted
2 cups cake flour
1/2 tsp. salt
3/4 cup (5 oz.) roughly chopped walnuts
In a large bowl, combine the bananas, sugar, honey, and margarine. Beat with an
electric mixer until well blended. Slowly add the our, baking powder, and salt, and mix
well. Fold in the chopped walnuts.
cool for 5 minutes. Remove the cupcakes and cool on a rack. Place each in a foil cup to
display.
Makes 1 1/2 dozen
marbled mini bundt cakes

see variations
Bake these cakes in little bundt pans for a really extravagant-looking cupcake. You can
also use ordinary muffin pans.
1/2 cup (3 1/2 oz.) finely chopped semisweet chocolate
Cocoa powder for dusting
Preheat the oven to 350˚F (175˚C). Grease 6 mini bundt pans or a large 6-cup mu n
pan. In a large bowl, beat the margarine and sugar with an electric mixer until thick
and pale. Slowly add the eggs and vanilla, beating well. Mix the our and baking
powder in a medium bowl. Add to the margarine mixture in thirds, alternating with the
milk.
Divide the batter into two bowls. Fold the cocoa powder and chocolate into one of the
bowls. Spoon a little plain batter into the bottom of each bundt pan, then spoon some
chocolate batter on top. Continue until each pan is three-quarters full and there are 4
layers. Swirl the mixture in each cup using the point of a knife. Bake for 35 minutes.
Remove pans from the oven and cool for 10 minutes. Then remove the bundt cakes and
cool on a rack. Serve dusted with cocoa powder.
Makes 1/2 dozen
low-fat carrot & nut cupcakes

see variations
The low-fat version of the classic American cake. If you can’t get fat-free cream cheese
for the frosting, use fat-free plain yogurt.
for the cupcakes
2 cups cake flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 cup shredded carrots
1/2 cup roughly chopped walnuts
3/4 cup (1 or 2) mashed bananas
2 lightly beaten eggs
for the frosting

1 cup fat-free cream cheese, softened
1 cup confectioners’ sugar, sifted
12 walnut halves
large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric
mixer until all the ingredients are combined. Spoon the mixture into the cups. Bake for
20 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes
and cool on a rack. To make the frosting, combine the cream cheese with the
confectioners’ sugar and vanilla with an electric mixer. Beat until smooth and creamy.
Fold in the walnuts. Smear onto the cooled cupcakes and garnish with the walnut
halves.
Makes 1 dozen
ultimate flourless choc cupcakes

see variations
For maximum luxury, top with chocolate cream.

for the cupcakes
1 1/2 cups bittersweet chocolate chips
1 cup (2 sticks) sweet butter
4 large eggs
4 large egg yolks
2 tbsp. Dutch-process cocoa powder, sifted
for the frosting

4 tbsp. confectioners’ sugar
1 1/2 cups heavy cream
1/2 tsp. orange extract
Preheat the oven to 375˚F (190˚C). Place 12 paper baking cups in a mu n pan. Put the
chocolate and butter in a double boiler, or medium bowl over a pan of simmering water,
and stir until completely melted. Set aside to cool. In a large bowl, cream the eggs,
yolks, and sugar with an electric mixer until pale and thick. Gently fold in the melted
chocolate and remaining ingredients. Spoon the batter into the cups. Bake for 20
minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes
and cool on a rack.
To make the frosting, sift the cocoa and confectioners’ sugar together into a medium
bowl. Add the cream, vanilla, and orange extract. Beat until soft, but the cream should
still hold its shape. Spoon over the warm cupcakes.
Makes 1 dozen
chocolate vegan cupcakes

see variations
To make this authentically vegan, you must use specially labeled vegan chocolate chips.
Pinch of salt
2 cups granulated sugar
2 cups cold water
2 tsp. white vinegar
2 tsp. baking soda
1 cup semisweet vegan chocolate chips
Cocoa powder for dusting
Preheat the oven to 375˚F (190˚C). Place 12 paper baking cups in a mu n pan. Sift the
flour, cocoa, salt, and sugar into a large bowl and set aside.
In a separate large bowl, combine the applesauce, water, vinegar, and baking soda. Add
the flour mixture and stir well to combine. Fold in the chocolate chips.
Spoon the mixture into the cups. Bake for about 20 minutes.
Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool
on a rack. Serve dusted with cocoa. Store in an airtight container for up to 3 days, or
freeze for up to 3 months.
Makes 1 dozen
g.i. carrot cupcakes

see variations
These cupcakes are perfect for those using the glycemic index to monitor their diet. Low
glycemic foods release their sugars slowly — and are thus more bene cial for
maintaining blood sugar levels.
1/2 cup light vegetable oil
3 large egg whites
1 cup shredded carrots
1 cup shredded Granny Smith apples
1 cup raisins
1/2 cup chopped dates
1/2 cup mixed dried berries
1/2 cup chopped walnuts
1 tsp. allspice
1 tsp. salt
2 3/4 cups whole wheat pastry flour
large bowl, combine the oil and sugar, and beat with an electric mixer until light and
smooth, about 2 to 3 minutes. Beat the egg and egg whites, one at a time, and then add
the carrots, apples, dried fruits, and walnuts. Sift the rest of the ingredients into a
medium mixing bowl. Add them to the carrot mixture, stirring until just combined.
Spoon the mixture into the cups. Bake for 20 minutes. Remove pan from the oven and
cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve with a low-fat
margarine spread.
Makes 1 dozen
dairy-free berry cupcakes

see variations
These little treats are wonderful for the lactose-intolerant cupcake lover.
for the cupcakes
2 1/2 cups mixed fresh berries (blueberries, strawberries, cranberries, blackberries)
4 tbsp. vegetable oil
for the topping

1/2 cup mixed berry jam
food processor, purée 1 1/2 cups of the berries until smooth. In a small bowl, lightly
crush the reserved berries with a fork. In a medium bowl, mix the our, sugar, and
baking powder. In a large bowl, beat the oil and eggs. Add the puréed berries and mix
well. Stir in the flour mixture until combined. Fold in the crushed berries.
Spoon the batter into the cups. Top each cupcake with a teaspoon of jam. Bake for 20
minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes
and cool on a rack.
Makes 1 dozen
gluten-free pecan cupcakes

see variations
Gluten-free our has a variety of uses. Look for it in specialty food or health stores. Add
a little more liquid than you would when using normal flour, since it will be absorbed.
2 3/4 cups gluten-free all-purpose flour
1 1/2 tbsp. baking powder
Pinch of salt
1 1/4 cups milk
1 cup roughly chopped pecans
1/2 cup chopped dates
Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin pan.
In a medium bowl, mix the our, sugar, baking powder, and salt. In a large bowl, beat
the eggs, butter, milk, and vanilla. Add the dry ingredients and stir until nearly
combined. Fold in the pecans and dates.
Spoon the mixture into the prepared pan. Bake for 20 minutes. Remove pan from the
oven and cool for 5 minutes. Then remove the muffins and cool on a rack.
Makes 1 dozen
variations
mini couscous cupcakes

see base recipe
mini couscous & cilantro cakes

Prepare the basic cupcake recipe, adding 2 tablespoons freshly chopped cilantro along
with the lemon zest and parsley.
mini couscous cakes with preserved lemon & thyme

Prepare the basic cupcake recipe, adding 1 teaspoon chopped preserved lemon and 1
tablespoon chopped thyme leaves along with the lemon zest and parsley.
mini couscous cakes with olive & chile

Prepare the basic cupcake recipe, adding 3 tablespoons tapenade or olive paste and 1
teaspoon chopped chile pepper along with the lemon zest and parsley.
mini couscous cakes with chipotle
Prepare the basic cupcake recipe, adding 2 tablespoons nely chopped canned chipotle
in adobo, and substituting lime for lemon zest and chopped cilantro for parsley.
variations
basil pesto cupcakes

see base recipe
basil pesto & cilantro cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons nely chopped cilantro to the
frosting.
red pepper pesto cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 oz.) red pepper pesto for the
basil pesto.
basil pesto & chili cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon chili akes to the batter before it
has been mixed together.
horseradish & bacon cupcakes

Prepare the basic cupcake recipe, adding 2 strips crisply cooked and chopped bacon to
the batter before it has been mixed together. For the frosting, substitute 2 teaspoons
prepared horseradish for the pesto and 1 cup (2 oz.) chopped scallions for the tomatoes.
southwest-style cornbread cupcakes

Prepare the basic cupcake recipe, adding 1 small chopped jalapeño pepper to the batter
before it has been mixed together. For the frosting, substitute salsa for the pesto and 1/2
cup (8 tbsp.) chopped cilantro for the tomatoes.
variations
pb & banana cupcakes

see base recipe
banana & pecan cupcakes

Prepare the basic cupcake recipe, substituting 4 tablespoons of chopped pecans for the
peanut butter chips.
pb & banana cupcakes with maple syrup & ginger frosting

Prepare the basic cupcake recipe. Stir in 3 tablespoons chopped candied ginger along
with the peanut butter chips and mashed banana. In the frosting, substitute 4
tablespoons maple syrup for the confectioners’ sugar.
pb, banana & chocolate chip cupcakes

Prepare the basic cupcake recipe, adding 4 tablespoons of semisweet chocolate chips
after creaming the batter.
pb, banana & blueberry cupcakes

Prepare the basic cupcake recipe, adding 4 tablespoons of dried blueberries after
pb & pumpkin cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (6 oz.) canned pumpkin for the
banana.
variations
ricotta cheesecake cupcakes

see base recipe
banana & raisin ricotta cheesecake cupcakes

Prepare the basic recipe but use only 3 cups (1 lb 8 oz.) ricotta cheese. Add 3/4 cup
(about 2 medium) mashed bananas to the ricotta cheese after adding the eggs and
confectioners’ sugar. Add 1/2 cup (3 1/2 oz.) raisins.
blueberry ricotta cheesecake cupcakes

Prepare the basic cheesecake mixture, folding in 1 cup (4 1/2 oz.) fresh blueberries.
raspberry & lime ricotta cheesecake cupcakes

Prepare the basic cheesecake mixture, folding in 1 cup (5 oz.) fresh raspberries and 1
tablespoon freshly grated lime zest.
pumpkin cheesecake cupcakes

Prepare the basic recipe but use only 3 cups (1 lb 8 oz.) ricotta cheese. Add 3/4 cup (5
oz.) canned pumpkin pie lling to the ricotta cheese after adding the eggs and
confectioners’ sugar. Omit the orange extract and the walnuts.
variations
low-fat vanilla cupcakes

see base recipe
low-fat cupcakes with fennel & orange drizzle

Prepare the basic cupcake mixture. In the glaze, substitute 2 teaspoons lightly crushed
fennel seeds for the poppy seeds, and substitute 1 teaspoon orange extract for the
vanilla extract.
low-fat cupcakes with strawberry & lime drizzle

Prepare the basic cupcake mixture. In the glaze, substitute 1 teaspoon strawberry extract
for the vanilla, and add 1 tablespoon freshly grated lime zest to the mixture.
low-fat cupcakes with almond & cherry drizzle

Prepare the basic cupcake mixture. In the glaze, substitute 1 teaspoon almond extract
for the vanilla extract. Add 2 tablespoons chopped candied cherries.
low-fat cappuccino cupcakes

Prepare the basic cupcake mixture, adding 1 teaspoon cinnamon. In the glaze, substitute
freshly brewed dark co ee for the lemon juice. Omit the poppy seeds. Decorate with
chocolate sprinkles.
variations
flour-lite chocolate cupcakes

see base recipe
flour-lite chocolate & orange cupcakes
Prepare the basic cupcake recipe, substituting 2 teaspoons orange extract for the vanilla
extract.
flour-lite chocolate-glazed cupcakes

Prepare the basic cupcake recipe. Make a glaze: Sift 1 1/2 cups (7 1/2 oz.)
confectioners’ sugar and 2 tablespoons Dutch-process cocoa powder into a medium
bowl. Beat 2 tablespoons softened margarine into the cocoa powder mixture, adding 1
tablespoon warm water and 1 tablespoon coffee liqueur to make a pourable consistency.
Spoon over the cupcakes.
flour-lite chocolate & cinnamon cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons cinnamon to the dry ingredients.
flour-lite chocolate & chile cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons ground ancho chile to the dry
ingredients.
variations
quick applesauce cupcakes

see base recipe
quick applesauce & pecan cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped pecans after adding the
dry ingredients. For the topping, substitute 3 tablespoons chopped pecans for the
walnuts.
quick applesauce & raisin cupcakes
Prepare the basic cupcake recipe, adding 4 tablespoons raisins after adding the dry
ingredients.
quick applesauce & cranberry cupcakes

Prepare the basic cupcake recipe, adding 4 tablespoons dried cranberries after adding
the dry ingredients.
quick applesauce & black walnut cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped black walnuts after
adding the dry ingredients. For the topping, substitute 3 tablespoons chopped black
walnuts for the walnuts.
variations
glazed blueberry–lime cupcakes
see base recipe
glazed raspberry–lemon cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) fresh raspberries for the
blueberries, and 1 tablespoon grated lemon zest for the lime zest in the glaze.
glazed blackberry–orange cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) fresh blackberries for the
blueberries, and 1 tablespoon grated orange zest for the lime zest in the glaze.
glazed strawberry–lime cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) fresh sliced strawberries
for the blueberries.
glazed coconut–lime cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (2 1/2 oz.) sweetened, aked
coconut for the blueberries.
variations
banana & honey cupcakes

see base recipe
banana, hazelnut & honey cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughly chopped
unblanched hazelnuts for the walnuts.
banana & maple syrup cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 . oz.) maple syrup for the
honey.
banana, pecan & corn syrup cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughly chopped pecans
for the walnuts, and 1/4 cup (2 fl. oz.) corn syrup for the honey.
banana, honey & blueberry cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) dried blueberries for the
walnuts.
variations
marbled mini bundt cakes

see base recipe
marbled mini raisin bundt cakes

Prepare the basic cupcake recipe. After dividing the batters, add 3 tablespoons golden
raisins to the plain batter.
marbled mini orange & walnut bundt cakes

Prepare the basic cupcake recipe. After dividing the batters, add 1 teaspoon orange
extract to the chocolate batter, and 3 tablespoons chopped walnuts to the plain batter.
marbled mini pistachio bundt cakes

Prepare the basic cupcake recipe. After dividing the batters, add 3 tablespoons chopped
pistachio nuts to the plain batter.
marbled mini chocolate orange bundt cakes

Prepare the basic cupcake recipe. After dividing the batters, add 1 teaspoon orange
extract to the chocolate batter, and 3 tablespoons chopped candied orange to the plain
batter.
variations
low-fat carrot & nut cupcakes

see base recipe
low-fat carrot & pecan cupcakes

Prepare the basic cupcake mixture, substituting 1/2 cup (3 1/2 oz.) of roughly chopped
pecans for the walnuts. Substitute 4 tablespoons chopped pecans for the walnuts in the
frosting, and substitute 12 pecans for the walnut halves for garnishing.
low-fat ginger-frosted carrot cupcakes

Prepare the basic cupcake mixture. In the frosting, substitute 3 tablespoons chopped
candied ginger for the chopped walnuts.
low-fat carrot & orange cupcakes

Prepare the basic cupcake mixture, adding 1 teaspoon orange extract and 1 teaspoon
ground cumin to the cupcakes.
low-fat carrot, zucchini & yellow squash cupcakes

Prepare the basic cupcake mixture, substituting 2 tablespoons grated zucchini and 2
tablespoons grated yellow squash for 1/4 cup (1 oz.) of the carrots.
variations
ultimate flourless choc cupcakes

see base recipe
ultimate flourless peppermint cream cupcakes
Prepare the basic cupcake recipe. Substitute 1 teaspoon peppermint extract for the
vanilla and orange extract.
ultimate flourless vanilla ice cream cupcakes

Prepare the basic cupcake recipe. Make an ice cream topping: Mix 2 cups (12 oz.)
ready-made pudding and 1 1/4 cups (10 . oz.) heavy cream in a large bowl, and beat
well. Add 1 teaspoon vanilla extract. Pour into an ice cream maker and churn until
frozen. Put 1 scoop on top of each cupcake.
ultimate flourless strawberry cream cupcakes

Prepare the basic cupcake recipe. In the frosting, substitute 1 teaspoon strawberry
extract for the vanilla extract. Fold in 1/2 cup (2 oz.) nely chopped fresh strawberries
after beating the cream.
ultimate flourless coffee cream cupcakes

Prepare the basic cupcake recipe. Substitute 1 teaspoon co ee extract for the vanilla
and orange extract.
variations
chocolate vegan cupcakes

see base recipe
chocolate & orange vegan cupcakes

Prepare the basic cupcake recipe, adding 1 1/2 tablespoons grated orange zest to the
mixture along with the chocolate chips.
chocolate & hazelnut vegan cupcakes
Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped roasted hazelnuts
along with the chocolate chips.
chocolate & coffee vegan cupcakes

Prepare the basic cupcake recipe, adding 1/4 cup (2 . oz.) hot co ee to the applesauce
mixture.
chocolate & ginger vegan cupcakes

Prepare the basic cupcake recipe, adding 2 tablespoons grated fresh ginger to the
applesauce mixture.
variations
g.i. carrot cupcakes

see base recipe
g.i. pecan cupcakes

Prepare the basic cupcake mixture, substituting 1/2 cup (3 1/2 oz.) chopped pecans for
the walnuts.
g.i. banana cupcakes

Prepare the basic cupcake mixture, adding 1/2 cup (about 1 1/2 bananas) mashed
bananas along with the carrots and fruits. Substitute 1/2 teaspoon nutmeg for the
allspice.
g.i. currant cupcakes

Prepare the basic cupcake mixture, substituting 1 cup (7 oz.) currants for the raisins.
g.i. apricot almond cupcakes
Prepare the basic cupcake mixture, substituting 1 cup (7 oz.) snipped dried apricots for
the raisins and 1/2 cup (2 oz.) chopped almonds for the walnuts.
variations
dairy-free berry cupcakes

see base recipe
dairy-free apple & berry cupcakes

Prepare the basic cupcake recipe, substituting 1 1/2 cups (6 oz.) unsweetened
applesauce for 1 1/2 cups (6 oz.) of the mixed berries.
dairy-free pear & berry cupcakes

Prepare the basic cupcake recipe, substituting 1 1/2 cups (9 oz.) puréed canned pears
for 1 1/2 cups (6 oz.) of the mixed berries. Add 1 teaspoon almond extract to the batter.
dairy-free peach & berry cupcakes

Prepare the basic cupcake recipe, substituting 1 1/2 cups (9 oz.) puréed canned peaches
for 1 1/2 cups of the mixed berries.
dairy-free apricot cupcakes

Prepare the basic cupcake recipe, substituting 2 1/2 cups (8 oz.) chopped, canned
apricots for the mixed berries. For the topping, substitute 1/2 cup (6 oz.) apricot
preserves for the berry jam.
variations
gluten-free pecan cupcakes

see base recipe
gluten-free mixed peel cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped candied
mixed peel for the dates.
gluten-free apricot cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped dried
apricots for the dates.
gluten-free molasses cupcakes

Prepare the basic cupcake recipe, omitting the sugar and adding 4 tablespoons molasses
and 4 tablespoons of honey to the milk mixture.
gluten-free sorghum cupcakes

Prepare the basic cupcake recipe, omitting the sugar and adding 1/2 cup (2 1/2 oz.) of
sorghum to the milk mixture.
designer cupcakes
A few artful twists can take cupcakes to a new, fun level. Designer Buttercream Frosting, Moldable White Chocolate,
cookies, and candies make decorating easy.
designer buttercream
This light and u y frosting can be avored and tinted any way you wish, and will
keep, covered, in the refrigerator for a week, or frozen for several months.
1 cup (2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
4 large egg whites
2 tsp. lemon juice
1/2 teaspoon cream of tartar
1/4 cup water
Beat the butter and shortening together in a food processor until smooth; set aside in a
cool area.
Using a stand mixer, whip the egg whites with the lemon juice, and cream of tartar until
soft peaks form; set aside. Stir the sugar and water together in a saucepan until the
sugar has dissolved. Cook over medium-high heat until a candy thermometer inserted in
the syrup registers 250°F, about 10 minutes. Pour the hot syrup in a thin stream into the
beaten egg whites, beating constantly at low speed, until you have a thick, glossy
frosting. Beat in the vanilla. Continue beating on medium speed until the bottom of
bowl is as warm as your face, about 98°F. Set aside to cool for 5 minutes.
Switch to the paddle attachment and add the butter mixture, 2 tablespoons at a time,
beating well after each addition until smooth and creamy. If the frosting breaks,
continue beating at low to medium speed and the mixture will come back together. Cool
for about an hour before using.
day at the beach

see variations
Roll out the striped towel, open the parasol, and enjoy the waves lapping at the beach—
all in miniature on top of the cupcake.
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk
for the frosting & decorations

1 recipe Designer Buttercream
few drops of food coloring
2 cups graham cracker crumbs
18 party drink parasols
18 sticks fruit-striped candy, cut into 2-inch pieces
Place all the ingredients in a medium bowl and beat with an electric mixer until smooth
and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or
until a cake tester inserted in the center comes out clean. Remove the pans from the
oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Leave 2/3 of the frosting white. Tint the other 1/3 ocean blue. For each cupcake: Frost
2/3 of the top with white frosting and sprinkle with graham cracker crumbs for the
beach. Frost the other 1/3 with blue frosting, creating “waves” with a knife. Lay the
candy on the diagonal across the “sand” for a beach towel and insert the parasol at an
angle to make the beach umbrella.
Makes 1 1/2 dozen
daisy daze
see variations
Snipped-on-the-diagonal miniature marshmallows, cut sides dipped in colored sugar,

form the petals on these flowery cupcakes.
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk

Yellow food coloring
4 cups miniature marshmallows
18 lemon gumdrops, lemon balls, or other small, circular lemon candies
Yellow decorating sugar
the ingredients in a medium bowl and beat with an electric mixer until smooth and pale,
about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a
cake tester inserted in the center comes out clean.
cool on a rack.
Tint the frosting yellow. For each cupcake: Frost the top. Place a lemon gumdrop in the
center. Snip each miniature marshmallow in half lengthwise, press cut side in yellow
sugar, and arrange sugared side up around the gumdrop like petals.
Makes 1 1/2 dozen
clown
see variations
These colorful cupcakes could be a big hit at a children’s party. Choose sugar cones with
a pointed end.
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk

2 lbs. white chocolate chips
18 sugar cones with pointed ends
Colored sprinkles
1 recipe Moldable White Chocolate
Red food coloring
cake tester inserted in the center comes out clean. Remove the pans from the oven and
cool for 5 minutes. Then remove the cupcakes and cool on a rack. Keep the frosting
white. For each cupcake: Frost the top. Melt the white chocolate chips. Lightly brush it
over the outside of each sugar cone and roll in colored sprinkles. Let set. Tint Moldable
White Chocolate red, divide it into 18 pieces. Pinch o a small portion from each piece
and roll into a ball. Roll the rest of the piece into a 16-inch-long rope on a confectioners’
sugar-dusted surface. Place the sugar cone rmly in the center of each cupcake and
secure the red ball on the pointed end. Loop the rope around the circumference of the
cone to make clown hair. Scatter more colored sprinkles on the frosting.
Makes 1 1/2 dozen
spider web
see variations
Inject a little mystery into your cupcake art.

2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk

Black gel icing
18 licorice gumdrops
18 black craft pipe cleaners or chenille sticks
cool on a rack.
Keep the frosting white. For each cupcake: Frost the top. Using a black gel icing tube,
draw three concentric circles radiating out from the center of the cupcake. With a knife,
draw across the frosting and icing in four places to create the spider web. Place a large
licorice gumdrop in the center of the cupcake. Cut each pipe cleaner into 8 pieces and
fold in half to create legs. Arrange the legs around the gumdrop.
Makes 1 1/2 dozen
how does your garden grow?

see variations
Even if you don’t have a green thumb, you can still have a garden atop a cupcake.
2 cups cake flour
1/2 tsp. salt
4 large eggs
1/2 cup buttermilk

2 tbsp. milk
2 1/2 cups crushed chocolate sandwich cookies
2 1/2 cups sweetened flaked coconut tinted green
Brown, orange, and green food coloring
Sugar pearls to decorate
18 toothpicks
and cool on the rack. To make the frosting, gently heat the chocolate, milk, and butter
in a small, heavy saucepan, stirring until melted. Remove from the heat and beat in the
confectioners’ sugar. Frost the top of each cupcake, and sprinkle with cookie crumbs.
Arrange two parallel rows of green coconut. Split the fondant frosting into thirds, and
tint each a di erent color. Shape carrots from orange and green fondant frosting. Shape
cauli owers from green fondant frosting, decorate with sugar pearls, and arrange on
top of each cupcake. Shape a shovel from brown frosting — use a toothpick to support
the shaft, and position the shovel on each cupcake.
Makes 1 1/2 dozen
bride doll
see variations
For a little girl’s birthday party or a bridal shower, these doll cupcakes can be
customized with frosting colors and decorations. Mini dolls on picks are available at
craft stores and cake decorating shops.
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk

1 double recipe Designer Buttercream
18 (4 1/4-inch) mini dolls on picks
Sugar pearls
White sugar flowers
cool for 5 minutes. Then remove the cupcakes and cool on a rack. When cool, remove
the cupcake wrappers and turn the cupcakes upside down. Reserve 1/3 of the frosting.
For each cupcake: Frost the top and sides of cupcake. Insert a doll in the center. Spoon
the reserved frosting into a piping bag or a sealable plastic bag with an end corner
snipped and pipe the frosting to form a strapless bodice on each doll. Create a pattern
on each dress using sugar pearls and flowers.
Makes 1 1/2 dozen
ruffles & pearls

see variations
Roll out, roll up, and form stunning fondant roses to top each cupcake for an elegant
finish.
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk

1 recipe Moldable White Chocolate
Confectioners’ sugar
White sugar pearls
Leave the frosting white. Divide the Moldable White Chocolate into 9 pieces. On a at
surface heavily dusted with confectioners’ sugar, dust each piece with the sugar and roll
out to a 16-inch oval. Starting at a long end and using a metal spatula, roll it up. Cut
the roll in half in the middle to form 2 (2 1/2-inch) ru ed pieces. For each cupcake:
Frost the top with white frosting. Place the cut side of a ru ed piece in the center and
gently spread the ruffles. Sprinkle with sugar pearls.
Makes 1 1/2 dozen
morning latte
see variations
The morning cup of java just got a little sweeter — and more interesting! Coordinate
the color of the pipe cleaner “handles” with the colors of your cupcake paper liners.
for the cupcakes
2 cups cake flour
1/2 tsp. salt
4 large eggs
for the frosting

2 tbsp. freshly brewed dark coffee
for the decorations
1 (7 1/2 oz.) jar Marshmallow Fluff or 4 cups miniature marshmallows, melted
18 craft pipe cleaners or chenille sticks
and cool on a rack.
To make the frosting, gently heat the chocolate, co ee, and butter in a small, heavy
saucepan, stirring until melted. Remove from the heat and beat in the confectioners’
sugar. For each cupcake: Frost the top. Pipe or spoon marshmallow u on top of each
cupcake. Bend the pipe cleaner into a U-shape and insert both ends into the side of each
cupcake wrapper to form a “handle.”
Makes 1 1/2 dozen
aquarium
see variations
You don’t have to leave home to visit the aquarium!

2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk

Blue food coloring
60 assorted Swedish gummy fish, or other gummy sea creature shapes
Candy rocks or crushed nut cookies
the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth
and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or
until a cake tester inserted in the center comes out clean.
Remove the pans from the oven and cool for 5 minutes. Remove the cupcakes and cool
on a rack.
When the cupcakes have cooled, tint the frosting sea blue. For each cupcake: Frost the
top. Use a knife to make “waves” on the top third of the cupcake. Place candy sh and
sea creatures among the waves. Scatter candy rocks on the lower third of the cupcake to
form the aquarium bed.
Makes 1 1/2 dozen
garden hat
see variations
Yellow cake, colored frosting, fruit-striped gummy candy as bonnet trim, sugar pearls or
candy flowers. Stacked vanilla wafers, frosted over, form the peak of the hat.
2 cups cake flour
1 tsp. salt
4 large eggs
1/2 cup buttermilk

Yellow food coloring
36 vanilla wafers
9 sticks fruit-striped gummy candy
Colored candy balls and flowers
Remove the pans from the oven and cool for 5 minutes. Remove the cupcakes and cool
on a rack.
When the cupcakes have cooled, tint the frosting yellow. For each cupcake: Frost the
top. Sandwich two vanilla wafers together with frosting and place in the center of the
cupcake. Frost over that. Cut a stick of candy in half lengthwise and form a band
around the stacked wafers, notching the end. Decorate around the hat band with colored
candy balls and flowers.
Makes 1 1/2 dozen
variations
day at the beach

see base recipe
day on the lake

Prepare the basic cupcake recipe. Omit beach parasols and cookie crumbs. Tint all
frosting blue. For each cupcake: Frost the top, creating waves with a knife. Place 3 small
Swedish candy sh among the waves. Thread a 2-inch piece of fruit stripe candy through
a colored toothpick to make a sail and insert toothpick in center of a thick orange fruit
slice candy. Place “sailboat” in center of each cupcake.
day on the ski slope
Prepare the basic cupcake recipe. Omit beach parasols and cookie crumbs. Keep frosting
white. For each cupcake: Frost the top, mounding frosting up on one side to create a ski
slope and dust with crystal sanding sugar. Tint Moldable White Chocolate dark green,
divide it into 18 pieces, and cut each piece into 6 portions. Mold each portion into a 1-
inch cone and snip randomly and diagonally around the cone with kitchen shears.
Gently lift out snipped areas to form evergreen branches. Place 3 evergreen trees
flanking each side of the ski slope. Place a tiny plastic skier on the slope.
variations
daisy daze
see base recipe
black-eyed susan
Prepare the basic cupcake recipe. Substitute a combination of yellow and orange
decorating sugars for yellow. Substitute semisweet chocolate chips for lemon candies.
For each cupcake: frost the top. Place three semisweet chocolate chips in the center.
Snip each miniature marshmallow in half on the diagonal, dip on cut side in yellow-
orange sugar, and arrange sugared side up around the center like rows of petals.
dahlia
Prepare the basic cupcake recipe. Substitute a combination of red and orange decorating
sugars for yellow. Substitute orange gumdrops for lemon candies. For each cupcake:
frost the top. Place an orange gumdrop in the center. Snip each miniature marshmallow
in half on the diagonal, dip cut side in a mixture of orange and red sugar, and arrange
sugared side up around the gumdrop like rows of petals.
zinnia
Prepare the basic cupcake recipe. Substitute a combination of red and pink decorating
sugars for yellow. Substitute yellow gumdrops for lemon candies. For each cupcake:
frost the top. Place a yellow gumdrop in the center. Snip each miniature marshmallow
in half on the diagonal, dip on cut side in a mixture of pink and red sanding sugars, and
arrange sugared side up around the gumdrop like rows of petals.
variations
clown
see base recipe
princess
Prepare the basic cupcake recipe. Tint the melted white chocolate light pink, brush on
the cones, and roll in pink and white sprinkles. Tint Moldable White Chocolate pink,
divide it into 18 pieces. Pinch o a small portion from each piece and roll into a ball.
Roll the rest of the piece into a 16-inch-long rope. Place the sugar cone rmly in the
center of each cupcake and secure the pink ball on the pointed end. Loop the rope
around the circumference of the cone to make ru ed edge. Scatter more sprinkles on
the frosting.
christmas tree
Prepare the basic cupcake recipe. Tint the melted white chocolate green, brush on the
cones, and roll in colored sprinkles. Tint Moldable White Chocolate yellow, divide it into
18 pieces. Pinch o a small portion from each piece and form it into a star. Roll the rest
of the piece into a 16-inch-long rope. Place the sugar cone rmly in the center of each
cupcake and secure the star on the pointed end. Loop the rope around the circumference
of the cone to make a tree skirt. Scatter more colored sprinkles on the frosting.
variations
spider web
see base recipe
soccer ball
Prepare the basic cupcake recipe. Keep the frosting white. For each cupcake, frost the
top. Using a black gel icing tube, draw a hexagon in the center of the cupcake. Draw a
line from the six corners or points of the hexagon out to the edge of the cupcake. Omit
gumdrops and pipe cleaners.
campfire
Prepare the basic cupcake recipe. Tint the frosting green. For each cupcake, frost the
top, but omit basic decorations. Cut thin chocolate-covered tube-shaped cookies or
chocolates into 2-inch “logs” and stack in the center of the cupcake. Cut orange or
yellow fruit-striped candy into “flames” and place amidst the logs.
pot o’ gold
Prepare the basic cupcake recipe. Tint the frosting green. For each cupcake, frost the
top, but omit basic decorations. Place a hollow chocolate cup in the center of the
cupcake. Fill with small gold-covered chocolate coins or gold nuggets candies. Arch a
piece of rainbow licorice or rope candy from one side of the cupcake to the other.
variations
how does your garden grow?

see base recipe
strawberry fields forever

Prepare the basic cupcake recipe. Substitute small red candies or balls for candy
vegetables.
magic bean garden

Prepare the basic cupcake recipe. Substitute small pastel jelly beans for candy
vegetables.
diggin’ in the dirt

Prepare the basic cupcake recipe. Omit the coconut and candy vegetables. Poke and
enlarge 3 holes in the top of each cupcake and partially insert a gummy worm in each
hole.
variations
bride doll
see base recipe
princess doll
Prepare the basic cupcake recipe. Tint the frosting a pale pink and use pink and purple
sugar pearls and flowers.
bridesmaid doll
Prepare the basic cupcake recipe. Tint the frosting a pale blue and use blue sugar pearls
and flowers.
red carpet doll

Prepare the basic cupcake recipe. Tint the frosting a dark blue or purple, smooth it over
the body, and sprinkle it with edible metallic glitter.
variations
ruffles & pearls

see base recipe
raspberry ruffles & pearls

Prepare the basic cupcake recipe. Tint the frosting and moldable chocolate pale pink
and flavor with raspberry flavoring. Sprinkle with pink sugar pearls.
lemon ruffles & pearls

Prepare the basic cupcake recipe. Tint the frosting and moldable chocolate pale yellow
and flavor with lemon extract. Sprinkle with yellow sugar pearls.
mocha ruffles
Prepare the basic cupcake recipe. Instead of preparing Moldable White Chocolate,
substitute semisweet chocolate for the white chocolate and add 1/2 cup (4 . oz.)
additional light corn syrup. Flavor the chocolate with 2 teaspoons co ee extract. Dust
ruffles with cinnamon sugar.
variations
morning latte
see base recipe
hot chocolate
Prepare the basic cupcake recipe. Omit the co ee avoring in the frosting. Sprinkle
chocolate sprinkles on top of each cupcake.
caramel macchiato
Prepare the basic cupcake recipe. Substitute prepared caramel ice cream syrup for the
co ee avoring in the frosting. Drizzle prepared caramel ice cream syrup on top of each
cupcake.
chai
Substitute 1 1/2 recipes Chai Cupcakes for basic Morning Latte cupcakes. Dust top of
each cupcake with a mixture of 1 tablespoon raw sugar combined with 1 teaspoon each:
ground cardamom, nutmeg, cloves, and cinnamon.
variations
aquarium
see base recipe
sea volcano
Tint half the frosting sea blue, the other half orange-red. Omit the candy sh. For each
cupcake: Frost the top with blue. Use a knife to make “waves” around the perimeter of
the cupcake. Carefully trim the pointed end o a wa e sugar ice cream cone and place
in the center of the cupcake to make a volcano. Spoon or pipe orange-red frosting to
look like lava coming out of the volcano and down its side, to the sea below. Sprinkle
the “lava” with candy rocks or crushed nut cookies.
gold miner’s dream

Tint the frosting sea blue. Omit the candy sh. For each cupcake: Frost the top thickly
with blue. Use a knife to make a 1 1/2-inch-wide, meandering stream channel down the
middle of the cupcake. Spoon yellow or gold decorating sugar and candy rocks or
crushed nut cookies in the channel.
bridge over troubled waters

Tint the frosting sea blue. Omit the candy sh. For each cupcake: Frost the top thickly
with blue. Use a knife to make “waves” around the perimeter of the cupcake. Lay a stick
of fruit-striped candy across the center of the cupcake. Curve a pipe cleaner or chenille
stick in coordinating colors to arch over on either side of the candy to form a suspension
bridge.
variations
garden hat
see base recipe
sombrero
Prepare the basic cupcake recipe. Omit the decorations. For each cupcake, frost the top.
Place a large yellow gumdrop in the center. Arrange miniature or small pieces of
gumdrops in assorted colors around perimeter of the cupcake.
santa hat
Prepare the basic cupcake recipe. Omit the decorations. Leave half the frosting white,
the other half red. For each cupcake, frost the top with white. Carefully trim the pointed
end o a wa e sugar ice cream cone and place the cone in the center of the cupcake to
make a Santa hat. Pipe red frosting to cover the cone. Top with a large marshmallow.
red hat
Prepare the basic cupcake recipe. Omit gum. Tint the frosting red. For each cupcake,
frost the top. Sandwich two vanilla wafers together with frosting and place in the center
of the cupcake. Frost over that. Press a 7-inch stick of twisted black licorice to form a
band around the stacked wafers, crossing the ends. Decorate around the hat band with
red candy balls and flowers.

500 Cupcakes

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500 Cupcakes

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A Quintet Book

Published by Sellers Publishing, Inc.

This book was conceived, designed, and produced by

scales, measuring cups & spoons

mixing bowls and spoons

other cupcake molds

butter & other fats

flour & flour alternatives

sugar & other sweeteners

other ingredients & flavorings

preparing the pan

general baking tips

decorating cupcakes before baking

colored candy & cake decorations

cakes on the move

celebrating with cupcakes

These cupcakes have delighted generations.

spanish orange syrup cupcakes

for the syrup

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

for the drizzle

lemon butterfly cupcakes

for the frosting

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

rum & raisin cupcakes

for the syrup

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

mini raspberry & coconut cupcakes

Store in an airtight container for up to 2 days, or freeze in sealed containers for up to 3

carrot & walnut cupcakes

Carrot cake somehow doesn’t seem to be as naughty as other cakes!

for the frosting

Store unfrosted for up to 3 days in an airtight container, or freeze for up to 3 months.

Makes 1 1/2 dozen

very cherry cupcakes

Maraschino cherries give these cupcakes a wonderful rich flavor.

for the frosting

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

classic chocolate buttercream cupcakes

for the frosting

Store unfrosted in an airtight container for up to 2 days.

Makes 1 1/2 dozen

applesauce & cinnamon cupcakes

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

peanut butter cupcakes

for the frosting

Makes 1 1/2 dozen

poppy seed cupcakes with lemon drizzle

The poppy seeds give these cupcakes a wonderful crunch!

for the drizzle

Store in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

for the drizzle

Makes 1 1/2 dozen

for the frosting

Makes 1 1/2 dozen

spanish orange syrup cupcakes

blood orange syrup cupcakes

orange & lemon syrup cupcakes

grapefruit & orange syrup cupcakes